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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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

  1. 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.
  2. 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.
  3. 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 T.V. spokesperson, Carolyn helps people live well, one veggie at a time! Visit HealthyVoyager.com for updates from Carolyn.

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