• Mangia, mangia! This Minestrone Soup is packed full of delicious vegetables and hearty starches that will keep you going all day long. Make this soup and enjoy it all week long or keep it in the freezer, so you always have a filling meal on hand!


    This recipe utilizes a variety of fresh vegetables including zucchini, fennel, cabbage, carrots, and celery. All of these fresh veggies means some chopping is involved, but it is definitely worth it!

    Well your world
    Well your world

    Use our Date Powder in this dish!


    The easiest way to cut the acidity in tomato based recipes like this one is to use a sweetener. Luckily, our Date Powder made from dried, ground up dates is a healthy alternative to processed sugar. Try it once and fall in love!


    Click here to purchase our Date Powder.

    Well your world
    Well your world

    Once all of the ingredients are in the pot, the hard work is done. Let the pot simmer for a half hour, 2 hours, or all day long! No matter how long you let this soup cook it is going to be full of flavor.

    That is all for this delicious recipe! If you enjoy this recipe, we have a 10 minute version that we made on Episode 157 of our live cooking show!

    wellyourworld.com

    Well your world

    Mangia Minestrone

    A hearty soup filled with healthy starches and fresh veggies!

    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
    • ½ teaspoon smoked paprika
    • ½ 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
    • ½ small green cabbage, chopped
    • 10-12 cups WYW Veggie Broth
    • 2 cups whole wheat elbow pasta

    • 1 handful fresh parsley, chopped

    Instructions:

    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 the parsley to serve, and enjoy!

  • Mangia, mangia! This Minestrone Soup is packed full of delicious vegetables and hearty starches that will keep you going all day long. Make this soup and enjoy it all week long or keep it in the freezer, so you always have a filling meal on hand!


    This recipe utilizes a variety of fresh vegetables including zucchini, fennel, cabbage, carrots, and celery. All of these fresh veggies means some chopping is involved, but it is definitely worth it!

    Well your world
    Well your world

    Use our Date Powder in this dish!


    The easiest way to cut the acidity in tomato based recipes like this one is to use a sweetener. Luckily, our Date Powder made from dried, ground up dates is a healthy alternative to processed sugar. Try it once and fall in love!


    Click here to purchase our Date Powder.

    Well your world
    Well your world

    Once all of the ingredients are in the pot, the hard work is done. Let the pot simmer for a half hour, 2 hours, or all day long! No matter how long you let this soup cook it is going to be full of flavor.

    That is all for this delicious recipe! If you enjoy this recipe, we have a 10 minute version that we made on Episode 157 of our live cooking show!

    wellyourworld.com

    Well your world

    Mangia Minestrone

    A hearty soup filled with healthy starches and fresh veggies!

    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
    • ½ teaspoon smoked paprika
    • ½ 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
    • ½ small green cabbage, chopped
    • 10-12 cups WYW Veggie Broth
    • 2 cups whole wheat elbow pasta

    • 1 handful fresh parsley, chopped

    Instructions:

    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 the parsley to serve, and enjoy!