Now I'm not sure if all minestrone soup is vegan but I know this one is. :D I haven't made it official on blogger but I've recently decided to go vegan. Boy, is it an adventure! It's like a religioun, everything looks different once you make the decision. Most of the things you were eating before (unless you already ate very clean) becomes "off limits". I feel really good though & I'm still trying to use up a lot of non-vegan foods in the house. So I threw this soup together this morning for lunches the next few days. I found the recipe on the side of the vegetable base jar!
Vegan Minestrone Soup
3 tablespoons Better than Bouillon Vegetable Base (Organic)
2- 28 oz cans diced tomatoes
2 cups water
1- 15 oz can kidney beans (I used black beans)
1 diced onion
1- 16 oz package frozen mixed vegetables
1 tsp each of garlic powder, dry basil
1/4 tsp black pepper
1 cup elbow macaroni
Bring to a boil. Add 1 cup uncooked elbow macaroni. Simmer, covered, for 15 minutes. Makes 3 quarts finished soup.
I used 3 smaller cans of diced tomatoes (as pictured). The Red Gold brand has seasonings so I skipped adding the garlic powder & basil.
It is SO delicious, eating it right now as I type this, matter of fact.
The above picture is when it's all put together but not cooked yet.
After it's cooked & ready to munch down on!
I think this would also taste great over some brown rice or quinoa.
Everyone have a wonderful HUMP day!