Best Minestrone Style Veggie Sausage Soup Vegn Recipes

VEGAN MINESTRONE SOUP

Steps:

• In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
• Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
• Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 - 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
• Five minutes before soup is done, add the spinach and stir to mix.
• Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.

VEGAN MINESTRONE SOUP

Steps:

• Prepare the pasta according to the instructions on the package. Set aside.
• Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
• After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
• Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon.
• Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
• Add the cooked pasta and the beans and allow to heat through.

VEGETARIAN MINESTRONE SOUP

Steps:

• Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
• Enjoy!

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Steps:

• Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
• Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
• Bring to a boil.
• Place the lid on the pot, and simmer for 45 minutes.
• Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
• Allow to cool before serving.
• Enjoy

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

MINESTRONE

Steps:

• In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

MINESTRONE STYLE VEGGIE SAUSAGE SOUP (VEG*N)

Steps:

• Warm the olive oil over medium heat, once warm add the onion and let it sweat for about 5 minutes (watch it doesn't burn).
• Stir in the tomato paste as best you can and let that sizzle more a few minutes, then add in the garlic.
• Let that cook a few minutes while you chop up the 'sausage', then add it in along with the bay leaf, basil and parsley. Let the mixture cook for a few minutes then mix in the 1/2 cup of water, stir well. Leave that while you get the rest of the ingredients together.
• Add in the carrot then turn the heat up and stir in the broth. Bring to a boil.
• Once boiling, add in the orzo and barley. Stir well, reduce heat and allow to simmer over medium low heat for about 35 minutes. Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot.
• Adjust seasoning and add peas and corn about 25 minutes into the simmering. Once the barley is cooked through the soup is done. You may want to add more broth, it gets quite thick, especially if you leave it to cook a lot longer.