From time to time, I find myself on a treadmill at the gym watching Rachel Ray. I watched her take a potentially vegan minestrone soup and turn it into a fat-filled pot of unnecessary calories and fat.
Then, I listened to her rave about the whole rind of parmesan cheese, and the full-fat chicken and beef broth she added for flavor.
Although she used a plethora of vegetables, she sautéed them in olive oil. As always, I love cooking shows but I shake my head, and say “I can make that just as good without all that fat.” So, I made a fabulous vegan minestrone soup recipe inspired by Rachel Ray.
Rachel’s “key” to her minestrone soup is slowly cooking layer on top of a layer of vegetables in a particular order. So, without drowning them in oil, I did the same, with vegetable broth and oil-free for my version of vegan minestrone soup.
Instead of using fatty chicken and beef broth, I used Organic Vegetable Broth, and in place of that nasty cheese rind, I used nutritional yeast.
Additionally, I added a few more vegetables to my vegan minestrone soup recipe, because I love them, and I’m vegan after all.
WHAT INGREDIENTS ARE IN THIS AMAZING VEGAN MINESTRONE SOUP?
- White Onion
- Celery stalks
- Yellow Zucchini
- Green Zucchini
- Baking Potatoes
- Dark Red Kidney Beans
- Fresh Green Beans
- Organic Spinach
- Organic Fire Roasted Tomatoes
- Orecchiette Pasta, or any pasta (gluten-free, wheat, or whatever you prefer)
- Organic Vegetable Broth
- Nutritional Yeast
- Garlic Powder
- Ground Pepper
- Chili Powder
- Onion Powder
MAKE SHOPPING EASIER BY USING A VEGETABLE CHOPPER
One way I make chopping easier and more uniform is to use my favorite vegetable chopper. Not only does this chopper have two different settings for small and larger sized cuts, but it also cuts vegetables identical sizes for uniform cooking.
I used the small chopping size for my vegetables for this recipe.
COOKING VEGAN MINESTRONE SOUP IN STAGES OR LAYERS
For instance, in the first stage of cooking vegan minestrone soup, I combined garlic, onions, and celery.
Then I added the carrots and potatoes and half the vegetable broth. Next, I added the green beans, followed by the partially pureed fire-roasted tomatoes and another can of diced fire-roasted tomatoes.
The next stage is including the yellow and green zucchini, remaining broth, noodles, nutritional yeast, and spices
Although Rachel suggested red kidney beans, I used red kidney beans and chickpeas. But you can choose any beans you prefer.
As a result of cooking in stages or layers, the flavors meld perfectly, and the vegetables cook perfectly based on their nutrient-density. The spinach, because it wilts immediately, is added last.
Even though the vegan minestrone soup cooks in layers, the beauty of this recipe is it all cooks in one pot.
This vegan minestrone soup recipe is savory, full of vegetables, and easy to make. And, it is easily achieved without any of the fat and calories in a typical minestrone soup recipe. Making it clean is always a better option than adding unneeded fat and calories.
In fact, I like to make a pot of vegan minestrone soup on Sunday, and Paul and I eat it all week long. I fill up crocks of soup and make other vegan salads for easy packing in the morning.
Cooking and prepping food before-hand makes taking a healthy lunch to work easy.