Meatless Monday – Vegan Minestrone


‘Tis the season for the sniffles. If you feel a cold coming on, make a big pot of this Vegan Minestrone that is chock full of nutrients to stave off sickness. This hot soup and the addition of hot red pepper flakes also helps to clear out your sinuses and help you taste… something.

This recipe makes 4 quarts of soup so you can freeze some for a quick fix later in the season.

1 tablespoon olive oil
1 large yellow onion, cut into small dice
1 small fennel bulb, cut into small dice
2 celery stalks, cut into small dice
2 carrots, peeled and cut into small dice
1 red bell pepper, cut into small dice
2 cloves garlic, minced
2 teaspoons kosher salt
1½ teaspoons black pepper
1½ teaspoons dried thyme or 2½ teaspoons minced fresh thyme
¼ to ½ teaspoon hot red pepper flakes
½ cup white wine
1, 28-ounce, can diced tomatoes
2 quarts vegetable stock
1, 15-ounce, can cannellini beans, rinsed
1, 15-ounce, can garbanzo beans, rinsed
1 small bunch lacinato kale, leaves minced
1 large handful green beans, trimmed and cut into 1-inch segments
1/4 cup minced parsley

In a large stock pot, heat the olive oil over medium heat. Add the diced onion, fennel, celery, and carrots; sweat for 10 to 12 minutes. Add the diced red bell pepper and sweat for an additional 3 minutes.

Season the vegetable mixture with the minced garlic, salt, black pepper, thyme, and hot red pepper flakes; stir to combine. Pour in the white wine and cook for 2 minutes to cook out the raw wine flavor then add the diced tomatoes and vegetable stock; bring to a simmer.

Add the rinsed cannellini and garbanzo beans along with the minced kale and the green bean segments. Simmer the soup for 15 minutes then finish with the minced parsley and season with additional salt, pepper, and hot red pepper flakes if desired.