Creamy Minestrone Soup

plant-strong creamy minestrone-recipe
This creamy minestrone soup is an inspired creation after reading Eat Vegan on $4 a Day by Ellen Jaffe Jones.  Watch my cookbook review video on Ellen's superb, budget friendly book, here.

Creamy Minestrone Soup

By Published: February 28, 2013

  • Yield: 6 to 8 Servings
  • Prep: 8 mins
  • Cook: 40 mins
  • Ready In: 48 mins

This creamy minestrone soup is an inspired creation after reading Eat Vegan on $4 a Day by Ellen Jaffe Jones.  Watch my cookbook …

Ingredients

  • 1 medium yellow onion chopped
  • 4 celery stalks chopped
  • 3 carrots chopped
  • 1/2 medium red bell pepper chopped
  • 1/4 head green cabbage chopped
  • 2 garlic cloves chopped
  • 6 cups water
  • 1 1/2 cups kidney beans, unsalted rinsed and drained
  • 1 1/2 cups white beans, unsalted (Cannellini or Great Northern) rinsed and drained
  • 2 cups dried pasta (pick a pasta that cooks in less than 10 minutes)
  • 3 cups fresh baby spinach
  • 1 cup unsweetened nondairy milk (optional)

Instructions

  1. In a large soup pot over medium-high heat, cook onion, celery, and carrots in 1/4 cup water until onion is tender.
  2. Add red bell pepper, cabbage, garlic and dried parsley, plus 1/4 cup water if pan has run dry. Continue cooking until cabbage softens.
  3. Add kidney beans, white beans, and water. Bring water to a boil, then add pasta. Cook pasta until tender to the bite.
  4. Remove soup pot from heat. Stir in spinach and nondairy milk. Allow spinach to cook in hot soup for a few minutes in order to get tender.
  5. Note: This soup is fantastic without the nondairy milk. So if you don't have any on hand, it's no biggy. You don't need to adjust anything, just serve it up.