A mock minestrone (sans pasta) with seasonal parsnips, sweet potato, and kale.
Ah, it’s that time of year again. Soup is back in our graces, there for us when we are sad or sick or maybe both. Maybe it’s just there because we want it and it’s delicious. I personally enjoy it no matter the weather. Today we have a hearty autumn (mock!) minestrone. Minestrone is a thick vegetable soup with a tomatoey broth. There is no set recipe for minestrone and differs from household to household, however, it normally includes pasta or rice (or sometimes both). I’ve decided with my mock version to leave rice and pasta out and to use seasonal fall veggies. For my version, I’ve added kale, sweet potato, and parsnips.
I did kind of miss the pasta, to be honest, but I always worry about soggy noodles. I like my pasta on the firmer side. If you are braver than I am and want to add pasta, go ahead! I will stay on the no-pasta side and live vicariously through you. Before we get to the recipe, I’d just like to advise that you cut all your vegetables roughly the same size. This is generally a good step to follow with any dish as it helps with even cooking. And now for the recipe.
- 1 tbsp olive oil
- 1 onion, diced
- 3-4 cloves garlic, minced
- 2 ribs celery, chopped
- 2 carrots, diced
- 2 parsnips, diced
- 1 small-medium sweet potato, diced
- 32 oz vegetable broth
- 28 oz can crushed tomatoes
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 15 oz can white beans
- 2 cups chopped kale
- salt and cracked black pepper to taste
- optional: vegan parmesan
- Heat the olive oil in a large pot over medium heat.
- Saute the onion, garlic, celery, carrots, and parsnips until tender.
- Add the sweet potato, vegetable broth, crushed tomatoes, and dried herbs.
- Taste the broth, and add salt and coarse black pepper according to taste.
- Bring to a boil and then simmer for 20 minutes or until the sweet potato is slightly tender.
- Bring the heat up to a low boil and add the kale and white beans. Leave this for 10 minutes or until the kale is tender.
- Spoon into bowls and (optional) top with vegan parmesan.