A couple of easy ingredient swaps turns classic minestrone into a vegan meal. Veggie stock and almond creamer are the secret weapons that turn this into a comforting weeknight soup.
- 2 tablespoons olive oil
- 1 large yellow onion, minced
- 2 stalks celery, minced (about 1/2 cup)
- 1 large carrot, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- About 1 1/2 pounds Yukon Gold potatoes, diced (about 1 1/2 cups)
- 1 cup fresh or frozen green beans
- 3 cups vegetable broth
- 2 cups water
- 4 ounces small pasta, such as orzo, cavatelli, small macaroni, or pearl couscous
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 teaspoons dried basil
- 1 (15-ounce can) crushed tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 cups baby spinach
- 1/4 cup unsweetened almond creamer
1 Cook the vegetables: Heat a large stock pot over medium-low heat. Add the olive oil followed by the minced onion, celery, and carrot. Cook for 8 to 10 minutes until everything starts to soften and the onions are fragrant.
Stir in the garlic and tomato paste and cook for another minute. Add the diced potatoes and cook for another 2 to 3 minutes.
2 Simmer the soup: Add the green beans, broth, water, pasta, and herbs. Bring to a boil, reduce to a simmer, and cook until the potatoes are just about tender and the pasta is al dente, 8 to 10 minutes.
3 Add the remaining ingredients: Add the crushed tomatoes and their juices, along with the chickpeas, salt, and pepper and cook for another few minutes to warm everything through. Finally, stir in the spinach and cook for another minute or two until the spinach is wilted.
Turn off the heat. Remove the bay leaf and stir in the almond creamer just before serving.