Minestrone Style Veggie Sausage Soup Vegn Recipes

VEGAN MINESTRONE SOUP

Steps:

• In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
• Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
• Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 - 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
• Five minutes before soup is done, add the spinach and stir to mix.
• Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.

VEGAN MINESTRONE SOUP

Steps:

• Prepare the pasta according to the instructions on the package. Set aside.
• Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
• After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
• Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon.
• Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
• Add the cooked pasta and the beans and allow to heat through.

MINESTRONE AND SAUSAGE SOUP

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

PERFECT VEGETARIAN MINESTRONE WITH OPTIONAL SAUSAGE

Steps:

• In a large soup pot, warm the olive oil over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, for about 5 minutes until soft.
• Add the garlic and saute, stirring, for about 1 minute.
• Add the potatoes, squash, broth, tomatoes, beans, sage, thyme, bay leaves, and Parmesan rind. Continue cooking over medium heat for about 10 minutes, until the soup comes to a boil. Cover, reduce heat to low, and simmer soup for 1 to 2 hours (I prefer 2 hours to really get the flavors mingling).
• About 20 minutes before you're ready to serve the soup, cook the pasta to al dente, according to your package directions. Drain add to the soup along with the zucchini and parsley. Continue to simmer for about 20 minutes, then taste and add additional salt and pepper if desired.
• If adding sausage to all or part of the soup, heat the tablespoon of olive oil in a medium saucepan and brown the sausage completely, breaking it up into small pieces. Remove any excess oil.
• If adding sausage to only half of the soup, ladle just under half of the soup into the saucepan, over the drained sausage. This should be about 4 - 5 cups of soup. If you're adding sausage to the entire batch, just stir it directly into your pot of soup.
• Remove bay leaves, taste again, and adjust seasonings if desired.
• Serve sprinkled with shredded Parmesan cheese, if desired.

SAUSAGE MINESTRONE

Steps:

• Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
• Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.

MINESTRONE SOUP WITH SAUSAGE

Steps:

• In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
• frequently.
• When it is browned on all sides, set aside to drain on paper towels.
• In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
• five minutes.
• Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
• to combine.
• Add the beef base, water and cooked sausage.
• Simmer for 30 minutes over medium low heat, then raise heat to high to bring
• to a boil.
• Add the dry pasta and white beans.
• Cook until the pasta is done, about 10-12 minutes.
• Serve, or reduce heat to low and simmer until ready to eat.
• Serve each bowl topped with grated Romano or Parmesan cheese.

MINESTRONE STYLE VEGGIE SAUSAGE SOUP (VEG*N)

Steps:

• Warm the olive oil over medium heat, once warm add the onion and let it sweat for about 5 minutes (watch it doesn't burn).
• Stir in the tomato paste as best you can and let that sizzle more a few minutes, then add in the garlic.
• Let that cook a few minutes while you chop up the 'sausage', then add it in along with the bay leaf, basil and parsley. Let the mixture cook for a few minutes then mix in the 1/2 cup of water, stir well. Leave that while you get the rest of the ingredients together.
• Add in the carrot then turn the heat up and stir in the broth. Bring to a boil.
• Once boiling, add in the orzo and barley. Stir well, reduce heat and allow to simmer over medium low heat for about 35 minutes. Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot.
• Adjust seasoning and add peas and corn about 25 minutes into the simmering. Once the barley is cooked through the soup is done. You may want to add more broth, it gets quite thick, especially if you leave it to cook a lot longer.