The ingredients are pretty basic, and as with my other un-recipes, amounts are not important. The pasta is optional, but we're big noodleheads.
Easy Vegan Minestrone
small pasta, like elbows or little shells
1 onion, chopped
lots of fresh garlic, chopped
1 can diced tomatoes
herbs to taste - 1 or more tsp. each:
oregano
thyme
basil
1 box vegetable broth
nutritional yeast, about 1/4 cup, or more to taste
3 cans of beans, drained and rinsed - I used kidney, cannellini, and garbanzo
greens, like spinach, kale, or chard - about 3 big handfuls, chopped
pepper
tamari (or salt)
If you're going to use noodles, cook them first in your soup pot, then drain them and set them aside.
Back to the soup pot, cook the onion over medium heat, until it's soft. You don't need oil - add a little water if they start to dry out or burn.
Add the garlic and tomatoes when the onions are almost done. Simmer until the tomatoes turn a little bit orange.
Add the herbs and broth, then the nutritional yeast, and cook for a few minutes, till it's all hot again.
Add the beans and greens, and cook until the greens are softened.
Season with pepper and tamari to taste.
If you'll be serving enough people to finish off the soup (I'd say 4-6), you can add as many noodles as you like to the pot. If you'll be saving some soup for another day, just put the noodles in the soup bowls, so they don't get soggy in overnight storage.
We ate this soup for three days, adding the pasta as we went, and it just kept getting better.
