Wednesday, September 2, 2015

VEGAN MOFO: Mama V's Minestrone


The prompt today was to make a meal from our childhood, so I knew immediately what I wanted to make!  My mom would fill our house on the weekends with amazing scents, and one of my favorite dishes from her arsenal was minestrone soup!  She makes this dish often when my sister and I come home, and I love walking in the house and smelling the rich tomato broth and herbs.

Whenever I get sick or miss my family, I whip up this soup.




You may think that minestrone sounds a little heavy for the late summer months, but this recipe has been tweaked to use up all those yummy summer veggies bursting from the market.  This is a great soup to batch cook.  You can freeze a few servings and pack up the rest for lunch!





Mama V taught me a long time ago to assemble items that taste good, and if you put them together in the right way, the dish will take good.  I love to play with vegetables, as you can see!





Mama V's Minestrone

Ingredients:

  • 2 red onions, diced
  • 2 tbs extra virgin olive oil
  • 1 head of garlic, peeled and diced
  • 3 tomatoes, diced
  • 3 yellow squash, cubed
  • 1 zucchini, cubed
  • 1 cup green beans, cut into 2 inch pieces (fresh or frozen)
  • 2 jalapenos, cut into rings (optional)
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 2 tbs dried oregano
  • 2 tsp salt
  • 64 oz low sodium vegetable stock
  • 3 tbs tomato paste
  • 1 cup dried rotini pasta
  • 1/2 cup green lentils
  • 4 cups water
  • 2 cups fresh basil, cut into thin strips
  • 15 oz canned chickpeas, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  1. Prep onions, garlic, and vegetables.
  2. In a large stock pot, heat oil on medium/high.
  3. When oil has been on heat for 1 minute, throw in onions.
  4. Cook onions down on medium heat for 10 minutes, stirring often.
  5. Add garlic and saute for 3 minutes, stirring often to keep from burning.
  6. Add dried oregano and salt and saute for 1 minute.
  7. Add in tomatoes and simmer at medium for 10 minutes, stirring often.
  8. Add in squash, zucchini, jalapeno, and bell peppers.
  9. Cook for 15 minutes, stirring occasionally.
  10. Add vegetable stock, water, and tomato paste.
  11. Bring to boil.
  12. Add in pasta and lentils.
  13. Reduce to simmer and cook for 10 minutes.
  14. Add in chickpeas, green beans, and kidney beans.
  15. Cook an additional 10 minutes.
  16. Add in fresh basil, saving a few strips to top.
  17. Serve warm!



This soup would make my mama proud!  It's definitely one of my favorite dishes from childhood!

What was your favorite meal from childhood?  Was it vegan, or can it be made vegan?  What other childhood dishes have you seen today on VeganMOFO?  Leave me a comment!

10 comments:

  1. I've been looking for a great minestrone recipe! I'm loving all the mofo's so far!

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    Replies
    1. Awesome! I can't wait to read all of today's posts!

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  2. YUM! That looks so comforting. Makes me kind of long for fall, and I hate fall. But soups like this make fall more bearable.

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  3. Fall means boots, leggings, Halloween and chili! Bring it on! :)

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