Watch out Rachel Ray; my ‘veganized’ version of your classic Minestrone soup is just as delicious vegan and oil free. Enjoy the same savory goodness without all the fat and calories.
- 1 large White Onion, diced
- 2 cloves Garlic, minced
- 3 Carrots, diced
- 3 Celery stalks, diced
- 1 Yellow Zucchini, diced
- 1 Green Zucchini, diced
- 2 large Baking Potatoes, diced
- 1 can, rinsed, drained Dark Red Kidney Beans
- 1 can, drained, rinsed Chickpeas
- 2 cups fresh Green Beans, ends snapped off; beans snapped in half
- 1 16 ounce bag Organic Spinach
- 2 cans Organic Fire Roasted Tomatoes
- 1, 8 ounce bag Orecchiette Pasta, or any pasta (gluten-free, wheat, or whatever you prefer)
- 8 cups Organic Vegetable Broth
- 3/4 cup Nutritional Yeast
- 3 teaspoons Garlic Powder
- 1 Tablespoon Fresh Ground Pepper
- 3 teaspoons Chili Powder
- 2 teaspoons Onion Powder
Rachel Ray cooks her soup in layers: So, follow these instructions by cooking layers, one at a time, adding on top of the first layer.
COOKING LAYER #1
- In a large soup pot, saute garlic, onion, and celery until translucent.
COOKING LAYER #2
- Add carrots and potatoes, and cook for another 10 minutes.
- Add 4 cups vegetables broth and bring to a boil.
COOKING LAYER #3
- Add green beans.
- Put one can of roasted tomatoes in a food processor and pulse until diced smaller; do not puree.
- Add to pot.
- Add the other can of tomatoes directly from the can, diced.
- Cook for 10 minutes; stirring occasionally.
SPICES AND DENSE VEGETABLES Layer
- Add spices, nutritional yeast and additional 4 cups of broth.
- Add zucchini.
- Add Red Kidney Beans and Chickpeas ( you may use any beans you prefer).
- Add pasta and boil for 11 minutes (the time indicated on the bag of pasta)
- Taste to make sure your pasta, potatoes and carrots are tender.
- Add spinach right at the end; it wilts immediately.