HOMEMADE VEGAN MINESTRONE SOUP
Do you have your first cold of the season? Do you want to feel warm and cozy inside? Do you feel like you need to introduce ~fall~ with a big, filling soup? If you answered yes to any of these questions, make this soup!
It's chock-full of nutrients, vitamins, protein, and flavor. If you're making this on a lazy afternoon, put on some good music while you do all the vegetable chopping.
You'll start by cooking your aromatics—onions, celery, and carrots, followed by garlic and potatoes. Remember when we used unsalted crushed tomatoes in that three-ingredient pasta sauce? You'll use just half of a big can (or one small can!) for this recipe.
Another minestrone mainstay? Greens! I had a baby kale mix (with swiss chard and spinach) on hand, so that's what I shredded and used in this soup.
2 tsp olive oil
1 medium onion, chopped
2 carrots, chopped (or 1 cup baby carrots, chopped)
3 ribs celery, chopped
1 large (or 2 medium) potato, cut into dice-size pieces
2 tsp minced fresh or dried rosemary
3 cloves garlic, minced
pinch red pepper flakes
1 bay leaf
1 can (14.5 oz) unsalted crushed tomatoes
1/2 cup dried lentils
7 cups vegetable broth
big pinch salt
1 cup pasta shells
5 cups shredded kale, spinach, cabbage, whatever
2 tsp red wine vinegar
juice of half a lemon
2 tsp dried parsley
2 tsp dried basil
freshly cracked pepper
1. in a large soup pot, heat oil over medium heat. add onion, carrots, and celery and cook until onion is golden brown, 3-5 minutes. add potato, rosemary, garlic, pepper flakes, and bay leaf. cook 30 seconds, then add tomatoes and lentils and cook another 30 seconds.
2. pour in broth and bring to a simmer. reduce heat and simmer until lentils are cooked and potato is tender (about 15 minutes). add salt and pasta and simmer until pasta is almost cooked. add kale, parsley, basil, and pepper, and simmer another 2 minutes, gently stirring.
3. add vinegar and lemon juice, stir well, and remove from heat. taste to make sure it doesn't need any more seasoning! remove bay leaf and serve immediately (with big hunks of crusty bread).
this recipe is adapted from the thug kitchen cookbook.