Soup in a Hurry

We all have those nights when dinner has to be prepared quickly because family members need to eat and a leave for evening activities. Tonight was one of those nights. I pulled out my “go to” quick recipe for when I don’t have time to shop and want to use up veggies in the fridge before they go bad.

This recipe was actually taken from the The China Study All-Star Collection by Leanne Campbell, PhD (Whole Food, Plant-Based Recipes From Hour Favorite Vegan Chefs).

Everything Minestrone
(
with white beans, carrots, yellow squash, & zucchini)

Everything Minestrone

Makes 8 servings. Recipe by Lindsay Nixon. Gluten free without pasta.

Ingredients:

  • 1 small onion diced (or half large onion)
  • 4 garlic cloves minced (2 tsp)
  • pinch of crushed red pepper (optional)
  • 1 Tbsp Italian seasoning
  • 3 cups sliced or chopped vegetables (such as carrots, yellow squash, zucchini, etc.)
  • 2 cups low sodium vegetable stock
  • 1 Tbsp red wine vinegar (or reg vinegar)
  • 1 8-oz can tomato sauce
  • 1 14-oz can of diced tomatoes (fire roasted – optional)
  • 1 15-oz can of white beans or garbanzo beans (drained and rinsed)
  • Cooked rice or small shaped pasta like Ditalini (optional)
  • salt and pepper to taste

Instructions:

  1. Line a large pot with a thin layer of water and sauté onion, garlic and a pinch of crushed red pepper (if using ) for about 1 – 3 minutes.
  2. Add Italian seasoning and continue to cook until fragrant (about 1 minute). Add all remaining ingredients, including choice vegetables (except beans), salt, and pepper and stir to combine.
  3. Bring to a boil then cover, decrease heat to low, and let simmer until vegetables are tender, about 10 – 20 minutes.
  4. Add beans and cooked rice or pasta (if using) and continue to cook until thoroughly warm.
  5. Add salt and pepper to taste and serve.
Everything Minestrone
(
with garbanzo beans, carrots, yellow pepper, zucchini and celery)

Tips: Fire-roasted or tomatoes with onion and garlic can be used for more flavor. Feel free to use leftover cooked pasta or rice for the optional beans (or use all three). You may need to add a cup or more of the vegetable stock if the soup is too thick. You can use any vegetables you have on hand. For extra nutrition – I like to throw spinach at the very end.