Minestrone Soup

I have to say, being a personal chef is pretty freaking awesome.

Not only do I get to cook for some really great people and help them all on their journey to better health, but they request a lot of great meals that I would never otherwise cook for myself.

Case in point..this minestrone soup.

Now, I am one for creamy, pureed soups, not chunky ones. However, I recently signed on a new client who LOVES minestrone soup (his version generally included lots of pasta and chicken though) and his wife thought it would be a good idea for me to make him a homemade vegan one. And I am SO happy she made this request because I am IN LOVE with this super textured soup. It’s really simple, filling and teeming with veggies.

5 cups vegetable broth

5 tomatoes, deseeded and chopped

2 cups chopped green beans

1 1/2 cups brown rice pasta, chopped (or smaller pasta, not chopped)

1 1/2 cups cannellini beans

1 1/2 cups chickpeas

1 cup kidney beans

3 red potatoes, chopped

3 carrots, chopped

3 ribs celery, chopped

1 zucchini, chopped

1 yellow onion, chopped

1/2 cup nutritional yeast

6 cloves garlic, minced

1 bay leaf

2 tbso chopped fresh parsley

2 tbsp chopped fresh basil

3 tbsp olive oil

1 tsp sea salt

1/2 tsp dried thyme

1/2 tsp black pepper

Red pepper flakes to taste

• Cook red pepper flakes in oil in a large saucepan over medium heat for 1 minute
• Add onion and continue cooking for about 8 minutes or until translucent
• Add celery, carrot, green beans and cook for 10 more minutes, stirring frequently
• Add all remaining ingredients and bring to a boil
• Reduce to a simmer, cover, and cook for 15-20 minutes