vegan minestrone

I've made this soup previously with chicken stock and Parmesan cheese. However, on my recent vegan cleanse, I adapted the recipe further and practically could not tell any difference. This recipe makes A LOT of soup, plenty to freeze. Next time I may add some pasta shells.

adapted from ‘The Mediterranean Diabetic Cookbook’ by Amy Riolo

serves 10 (1-cup servings)

1 Tbsp EVOO

1 medium yellow onion, finely chopped

2 carrots, finely chopped

1 celery stalk, finely chopped

¼ cup flat-leaf parsley, chopped

6 cloves garlic, chopped

3 cups shredded green cabbage

1 Yukon gold potato, chopped into bite-size pieces

8 cups low-sodium organic veggie stock

2 zucchini, chopped into bite-size pieces

2 large tomatoes, chopped

½ lb. string beans, chopped into bite-size pieces

1 (15 oz.) can no-salt added cannellini beans

1 Tbsp balsamic vinegar

Salt to taste

Pepper to taste

to make your soup:

*heat olive oil over medium heat

*sauté onion, carrots, celery for 5 minutes

*add parsley and garlic, cook for another minute

*stir in cabbage, potatoes, and veggie stock, bring to boil

*stir in zucchini, tomatoes, green beans, cannellini beans, and vinegar

*cover and simmer for 40 minutes to one hour

*add salt and pepper to taste

*blend half of soup with an immersion blender