Name: Autumn Minestrone
Prep time: 30 min
Total time: 40 min
Ingredients: 1 medium onion, cut into ½-inch pieces; 2 stalks celery, sliced crosswise into ½-inch pieces; ½ bulb fennel, cut into 1-by-¼-inch pieces (about 1½ cups); 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces; 2-3 cloves garlic, finely chopped; 1 can (35 ounces) whole tomatoes, lightly crushed; 8 cups low-sodium vegetable broth; 1 can (15 ounces) cannellini beans, drained and rinsed; Salt and pepper, to taste; 2 teaspoons red-wine vinegar; 1 zucchini, quartered and sliced; 1½ bunches Swiss chard leaves, thinly sliced (about 6 cups); 2 cups cooked elbow or fusilli pasta (eggless); Nutritional yeast or finely ground pumpkin seeds for garnish

Prep-time: 30 minutes / Ready In: 40 minutes
Makes 4-8 bowls
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Nothing says comfort food like a hearty bowl of soup. Curling up on the couch with a great book or movie and a steaming bowl of this twist on minestrone is heaven on any night of the week. Full of healthy veggies and lots of flavor, this soup eats like a meal!

Photo by Eco-Vegan Gal

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By Carolyn Scott-Hamilton, Mar 18, 2013

Ingredients

1 medium onion, cut into ½-inch pieces
2 stalks celery, sliced crosswise into ½-inch pieces
½ bulb fennel, cut into 1-by-¼-inch pieces (about 1½ cups)
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
2-3 cloves garlic, finely chopped
1 can (35 ounces) whole tomatoes, lightly crushed
8 cups low-sodium vegetable broth
1 can (15 ounces) cannellini beans, drained and rinsed
Salt and pepper, to taste
2 teaspoons red-wine vinegar
1 zucchini, quartered and sliced
1½ bunches Swiss chard leaves, thinly sliced (about 6 cups)
2 cups cooked elbow or fusilli pasta (eggless)
Nutritional yeast or finely ground pumpkin seeds for garnish

Instructions

Heat enough water that fills the bottom of the pan in an 8-quart stockpot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and ½ teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer, add in the zucchini and cook until potatoes are tender, about 10 minutes.
Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with nutritional yeast or ground pumpkin seeds. Serve immediately and enjoy!

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about the author

Carolyn Scott-Hamilton

Carolyn Scott-Hamilton is the creator, executive producer, and host of The Healthy Voyager website. A holistic nutritionist, plant-based vegan chef, cookbook author, and TV spokesperson, Carolyn helps people live well, one veggie at a time! Visit HealthyVoyager.com for updates from Carolyn. Find her on Facebook and Instagram.

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