Hearty Minestrone Soup (vegan, oil-free)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 large onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • ¾ cup celery, thinly sliced
  • 1 leek white and tender green parts only, thinly sliced
  • 2 cups Napa cabbage, chopped
  • ¼ cup dry sherry
  • 3 cups low sodium vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 3 tbsp tomato paste
  • 2 bay leaves
  • ¾ cup canned red kidney beans, drained and rinsed
  • ¾ cup canned white northern beans, drained and rinsed
  • 1 cup cooked elbow noodles
  • no-salt seasoning of choice or sea salt and freshly ground pepper to taste
  • ½ cup flat-leaf parsley leaves, chopped
  1. Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water sauté the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic, celery, leeks, cabbage and cook for an additional 2 minutes. Raise heat to high and add dry sherry, vegetable stock and diced tomatoes. Whisk in tomato paste and add bay leaves. Bring to a Boil. Cover and simmer on low-heat for 15 minutes.
  2. Stir in the beans and cover. Simmer for an additional 10 minutes.
  3. Remove bay leaves and stir in pasta noodles. Season with no-salt seasoning or sea salt and freshly ground pepper, to taste.
  4. Remove from heat. Ladle soup into bowls and garnish with freshly chopped parsley.
I only used 3 cups vegetable stock in this soup because I wanted it to be hearty. If you want more broth add an additional 1 cup of vegetable broth. You will need to add another tablespoon of tomato paste and adjust the seasonings a bit.
Recipe by Pure Thyme at http://purethyme.com/2013/12/hearty-minestrone-soup.html