Hello winter! It's officially soup season. I'm kicking it off with my take on an old classic. This vegan minestrone soup is healthy, easy to make, and of course delicious. It's also freezer friendly and reheats well, so a good one to make ahead of time to keep you going for the weeks ahead.
Prep time: 10 mins | Cook time: 30 mins | Recipe yields: 6-8 cups of soup
4 tablespoons of Moro Extra Virgin Olive Oil
1 brown onion, chopped
4-6 cloves garlic, pressed or minced
2 carrots, chopped (i like to leave the skin on, especially if it's organic)
¼ cup tomato paste
2 cups chopped seasonal vegetables (sweet potatoes, green beans, zuchinni, kale, whatever is left in your fridge really)
½ teaspoon dried oregano
½ teaspoon dried thyme
1 can diced organic tomatoes, juices and all
4 cups vegetable stock
2 cups water
1 teaspoon fine sea salt
Freshly ground black pepper
1 cup orecchiette pasta
2 cups chopped kale
2 teaspoons lemon juice
1 tablespoon hulled hemp hearts for protein and garnish
- Over medium heat, warm a large soup pot with 3 tablespoons of olive oil and add the chopped onion, garlic, carrot, tomato paste and a pinch of salt.
- Sauté stirring often, until the vegetables have softened and the onions are turning translucent. This can take up to 10 mins.
- Add the zucchini, sweet potato, thyme, oregano, and cook for another two minutes.
- Pour in the tin of diced tomatoes, stock and two cups of water and season generously with salt and pepper.
- Bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 2cm gap for steam to escape. If it gets too hot and steam, turn down the heat a little and let it soup gently simmer for approximately 15 minutes.
- Add the pasta, green beans and kale.
- Remove the lid and continue simmering, uncovered, for another 20 minutes or until the the pasta is cooked al dente and the greens are tender.
- Remove the pot from the heat and serve immediately.
- Add a squeeze of lemon juice, fresh herbs and for an extra pop of protein and omegas a tablespoon of hemp hearts.