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Mangia Minestrone

Ingredients

  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 2 gold potatoes, diced
  • 1 small fennel bulb, diced
  • 1 tablespoon minced garlic
  • 1 6 oz. can tomato paste
  • 1 tablespoon WYW Nooch
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon WYW Date Powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper (optional)
  • 2 15 oz. cans diced tomatoes
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 zucchini, chopped
  • 1 handful fresh green beans, chopped
  • 1/2 small green cabbage, chopped
  • 10-12 cups veggie broth
  • 2 cups whole wheat elbow pasta


To Serve:

  • fresh chopped parsley

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Nooch (Non-Fortified Nutritional Yeast)
Nooch (Non-Fortified Nutritional Yeast)

Nooch (Non-Fortified Nutritional Yeast)

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Method

Add the onion, carrots, celery, potatoes, fennel, and garlic to a very large stock pot or Dutch oven. Sauté over medium-high heat for about 5 minutes, adding a little water or veggie broth as needed to keep from sticking.

Next add the tomato paste, nutritional yeast, herbs, and spices. Continue to sauté for a few minutes.

Then add the tomatoes, beans, zucchini, green beans, cabbage, veggie broth, and pasta. Stir well and bring the pot to a boil, reduce to a simmer, and allow to cook for 10-15 minutes or until the potatoes are tender. Adjust the amount of veggie broth to reach your desired consistency.

Top with parsley to serve and enjoy!
Mangia Minestrone

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