Vegan Minestrone Soup
- Cook
- 40 min
Vegetables
1 clove garlic, minced
2 tablespoons olive oil
3 tomatoes, cut into ¼" pieces
1 large onion, cut into ¼" pieces
½ stalk celery, cut into ¼" pieces
6 mushrooms, stemmed, cut into ¼" pieces
½ medium zucchini, cut into ¼" pieces
½ large carrot, peeled, cut into ¼" pieces
⅓ cup green beans, cut into 4 pieces
1 kale leaf, stem removed, cut into 4 pieces
1 teaspoon kosher salt
Freshly ground black pepper
4 sprigs thyme
1 bay leaf
¼ cup penne pasta, al dente
⅓ cup kidney beans, drained
Basil Pesto
1 cup fresh basil leaves
1 tablespoon pine nuts, toasted
1 clove garlic
1 pinch kosher salt
¼ cup extra virgin olive oil
Add Vegetables to the pot in the order listed and sprinkle with salt and pepper. Place thyme and bay leaf on top, cover, and simmer over low heat for 25 minutes. Reduce to very low heat and continue simmering for another 15 minutes.
For Basil Pesto, add all ingredients except the basil to a food processor. Blend until smooth, then add the basil and continue blending until it reaches a fine paste consistency.
Uncover, add penne and kidney beans, gently stir, and transfer to a bowl. Complete the dish by drizzling Basil Pesto on top before serving.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
