We’re on a bit of a soup kick.
It’s winter, after all. Not officially but whatever, it’s cold and we keep our thermostat at 64 degrees cuz we’re broke, you guys. (sidenote: send us money? or blankets?)
We veganized Ina Garten’s Winter Minestrone and it tasted like a cozy bear hug from the Barefoot Contessa herself.
We used this recipe, but omitted the pancetta (duh) (also, gross), used veg stock, and subbed lots of fresh basil and nooch for the pesto.
How bad can THAT be? We think even Ina would approve. And then in our heads she tastes our soup and magically becomes our amazing vegan aunt who bakes fresh scones every Saturday morning, brings peanut butter and jelly cookies to our soccer games, and takes us on amazing gourmet beach picnics in the Hamptons.
Vegan Winter Minestrone
Serves 6 to 8
Heat 2 tablespoons of olive oil over medium heat in a pot. Add the onions, carrots, celery, squash, garlic, and thyme and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the vegetable stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more stock. Just before serving, reheat the soup, add the spinach, and toss with two big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine, basil, and nutritional yeast. Depending on the saltiness of the stock, add another teaspoon or two of salt to taste. Serve sprinkled with additional nutritional yeast on top, with toasted bread and olive oil.