You’re going to want to try this soup!!! Trust me on this! It’s soooooo delicious! It’s a staple in our house, especially in the winter time.
You know that feeling you get when you have a warm towel, fresh out of the dryer, waiting on you after a shower? That’s what this soup feels like to me.
This recipe is adapted from Thug Kitchen’s Warm the F*CK Minestrone, which you can find here. If you can’t stand vulgar language than don’t even take a look at it 😬BUT if you’re not scared of a few bad words (okay a lot) then you must check these guys out!
They are changing people’s perception of what plant based eating is. Get used to hearing a lot about them from me, because they got it going on!
The great thing about minestrone soup is that the recipe can change on a moments notice. Got a little extra something in your fridge, or see a vegetable on sale this week? Great! Throw it in the pot!
The other great thing is that you’re not making many dirty dishes with this meal. One pot, plus your knife and cutting board is all you need.
You don’t really NEED these exact ingredients to make it taste great, this is just what works best for me. Sub the honey for another sweetener (or leave out all together) and omit the nutritional yeast (aka nooch) if you would like.
I just like to cook with nooch whenever possible because it is so great for you! Tons of folic acid and vitamin b- which many are deficient in. It’s a complete protein and full of immunity boosting properties. It’s what adds the cheesy feel to many vegan meals.
Anyways, let’s get this party started!
1 Tbsp olive oil
2 carrots (I usually just throw a small bag of baby carrots in because I’m lazy at chopping like that)
1 zucchini squash
2 ribs celery
1 sweet potato
1 teaspoon dried rosemary. Fresh is better, but they always seem to be out at my grocery store
4 cloves garlic, minced
2 tsp red pepper flakes. *adjust to your spice comfort. If you don’t like spicy then reduce or remove. You know what you’re able to handle
1 Tbsp honey
1/4 cup nutritional yeast
1 bay leaf
1 14.5 oz can fire roasted tomatoes (regular diced is okay too)
1/2 cup lentils. (I like black or green)
8 cups vegetable broth *low sodium. You don’t need all that salt
2 cups pasta shells. I like whole wheat
1 large bushel of kale chopped. Spinach is okay to substitute. About 4-5 cups
2 tsp red wine vinegar
Juice of half a lemon
1/3 cup fresh parsley
1/3 cup fresh basil
Get a big ol soup pot (big, this makes leftovers!) and heat the oil over medium heat.
Chop up your onion, carrots, squash, and celery (and any other vegetables you want) and sauté them together for about 5 mins.
Here are the carrots and onion. I wanted to snap a picture before I got too far along.
Add the rosemary, sweet potato, garlic, bay leaf, and pepper flakes. Stir around for another minute.
Pour in the vegetable broth and simmer together for about 10 mins.
Now is a great time to pour yourself a glass of wine! I always thought box wine was yucky until I tried Bota Box. Yum!
Toss the shells in and continue cooking for another 10 minutes. You want your heat at a strong simmer but not boiling.
Add the kale and cook for 2 more minutes
Add the red wine vinegar and lemon juice and give it one more good stir around.
Turn off the heat and add the basil and parsley.
Remove the bay leaf. Taste and see if you think it needs anything extra or more seasonings.
I like to serve it up with bread for dipping and some more nooch sprinkled on top. This “Seeduction” loaf from Whole Foods is my jam lately. I should probably lower my weekly intake of it, but it’s just so delicious!
Let me know if you try this recipe, and any changes you made for your family