Vegan Minestrone Potato Bean (Print Version)
# Ingredients:
01 -
1 medium zucchini, chopped
02 -
1/4 cup tomato paste
03 -
8 cups vegetable stock
04 -
1 teaspoon dried oregano
05 -
3 tablespoons olive oil
06 -
1/2 small green cabbage, chopped
07 -
1 medium yellow onion, finely diced
08 -
3 cups cooked beans, washed well
09 -
2 medium Yukon gold potatoes, diced
10 -
1 28-oz can tomatoes, fire-roasted
11 -
2 sticks celery, tiny dice
12 -
5 minced garlic cloves
13 -
1 small fennel bulb, minus the core, diced small
14 -
1 tablespoon fresh rosemary, finely cut
15 -
1 cup parsley leaves, chopped up
16 -
1/2 teaspoon smoked paprika
17 -
1/2 teaspoon red chili flakes
18 -
1 cup chopped green beans
19 -
1 tablespoon light miso
20 -
2 medium carrots, diced small
21 -
1 1/2 cups small dry pasta
# Instructions:
01 -
Warm up the oil and soften the onions. Toss in the celery, fennel, and carrots, stirring until they’re tender. Add the garlic and mix in the spices.
02 -
Blend in the tomato paste and stir. Add the potatoes, cabbage, cooked beans, canned tomatoes, and stock. Let it come to a rolling boil, then lower the heat and simmer for 12 minutes.
03 -
Mix in the chopped zucchini, green beans, and pasta. Let it gently cook for about 12 minutes, or until the pasta is soft.
04 -
Dissolve the miso in some hot broth and return it to the pot. Stir in the parsley and tweak the seasoning to your taste.
# Notes:
01 -
Feel free to swap in whatever fresh vegetables you have.
02 -
Pasta will soak up more broth over time.
03 -
Miso should go in toward the end so it keeps its nutrients.