This savory and satisfying Vegan Minestrone Soup recipe delivers next-level flavor along with a huge array of great-for-you veggies! It's the perfect comfort soup for those chilly months... or all year long!
Serves: 8
Ingredients
Use Organic if possible
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4 cups vegetable broth
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2 cups water
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2½ cups strained tomatoes or pureed canned tomatoes
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2 - 14.5 oz. cans cannellini beans or garbanzo beans
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1½ cups chopped carrots
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2 cups broccoli florets
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1 cup chopped yellow onion
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1 cup chopped celery
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1 russet potato - peeled and cut into bite sized chunks
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1 zucchini - cut into bite-sized chunks
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1 medium yellow squash cut into bite-sized chunks
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1 - 14.5 oz. can of diced tomatoes
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3 garlic cloves minced
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2 Tbsp Coconut Oil
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1 Tbsp olive oil
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2 tsp sea salt
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2 tsp dried Italian herbs
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1 tsp black pepper
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2 bay leaves
Preparation
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In a large pot, heat oils then add carrot, onion, garlic and 1 teaspoon of sea salt and sauté for about 7 minutes.
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Add in zucchini, squash and celery and sauté another few minutes.
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Add remaining ingredients and bring to a low simmer.
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Cook on low heat for at least 40 minutes before serving.
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Remove bay leaves and garnish with micro greens or cilantro and lemon wedges.
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Soup lasts one week in refrigerator or one month in freezer.
