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 Jill McKeever 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

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.