Classic Vegan Minestrone

This classic soup has been prepared in Italian kitchens for ages, but with a little simple tweaking, it’s now perfect for the vegan Italian kitchen! This hearty vegetable soup is great on a cold night paired with fresh baked bread and a simple salad of greens.

You will need:

• 2 Carrots (Diced)
• 4 Stalks Celery (Sliced Medium Thin)
• 2 Leaks (Sliced up to the Green)
• 1 Medium Onion (Diced)
• 1 Medium Zucchini (Quartered)
• 5 Button Mushrooms (Sliced Thick)
• 3 Cloves Garlic (Minced)
• 2 15oz Cans Diced Tomatoes (Italian Style is best)
• 1 15oz Can Beans (White, Pinto or Great Northern are perfect for this!)
• 1 Cup Dried Whole Wheat Pasta (Elbows are good)
• 1 Tbs. Each Fresh or Dried: Marjoram, Oregano, Thyme, Basil, Parsley and Chives
• 1 Tsp. Each: Onion Powder and Garlic Powder
• 4 Cups Vegetable Broth (Or 4 cups water and 4-5 broth cubes)
• 2 Tsp. Soy Sauce
• 1 Tsp. Corn Starch
• Olive Oil
• Salt and Pepper to taste

Instructions:

1. 
   To create a perfect Minestrone, you must first start by sweating the onion, leak and garlic with olive oil in a large soup pot. Slightly salt and let cook on a very low temperature until the onion is translucent. Remember, when you are sweating something, you don’t want to hear sizzling and you definitely don’t want browning (that would be sautéing.)
2. After about 10 minutes, add the tomatoes, vegetable broth, carrots, celery and zucchini and cover. Turn up heat and let come to a boil. Remove lid.
3. Turn down heat to medium and continue to cook. Add pepper, soy sauce and spices and stir often. Add mushrooms. It will take about 15 minutes before all the vegetables are cooked and the broth starts to take on the flavors. It’s best to give this soup time. When it cooks a little more add corn starch by mixing it with 2 Tbs. cold water and pouring it in. Mix well.
4. Now it’s time to add the beans and pasta. When adding the pasta, be prepared to have to add more liquid to the soup. It can be water, but vegetable broth is always best, flavor wise. Add the liquid a 1/4 cup every few minutes. And stir often. Basically when the pasta is done, the soup is, too. Remove from heat.
5. If you leave the soup on the stove after the pasta is done, all you are going to get is over done pasta. You must serve this soup immediately! It is great as a meal itself, or just as a side dish. Your call!

Variation: Try with Eggplant and Asparagus for a new spin on this
classic. Also, if you are diabetic or just carb-conscious, omit the
pasta! It’s still delicious.