Autumnal Minestrone Healthy, Vegan and Gluten Free RecipeThe days are getting shorter, the nights chillier and the food yummier! Nothing beats a nice hot bowl of hearty soup on a fall evening. This twist on an Italian favorite incorporates the flavors of autumn and packs a nutritious punch to boot! Enjoy the fall time soup that eats like a meal!

  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 stalks celery, sliced crosswise into 1/2-inch pieces
  • 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2-3 cloves garlic, finely chopped
  • 1 can (35 ounces) whole tomatoes, lightly crushed
  • 8 cups vegan chicken broth (made with vegan chicken bullion) or vegetable broth
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Salt and pepper, to taste
  • 2 teaspoons red-wine vinegar
  • 1 zucchini, quartered and sliced
  • 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
  • 2 cups cooked elbow or fussili pasta
  • Vegan Parmesan, nutritional yeast or finely ground pumpkin seeds for garnish

Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.

Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer, add in the zucchini and cook until potatoes are tender, about 10 minutes.

Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese or ground seeds. Serve immediately with a hunk of crusty bread and enjoy!

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