After some trial and error (and a failed batch of minestrone soup in the slow cooker), I finally nailed the perfect Classic Minestrone Soup. And I’m pretty obsessed with it because it…is…delicious.
This minestrone is loaded with fiber-rich veggies and beans so even though it’s not a super heavy meal, it still stays with you and keeps you satisfied. To borrow something my Mamaw used to say, it’ll stick to your ribs 🙂 I think it’s the perfect (healthy) comfort food.
FYI: I tried to figure out this soup in the slow cooker but I just didn’t love the way it turned out (potatoes wouldn’t cook, pasta fell apart). It really isn’t that hard to make the regular way, though, and it’ll make a big enough batch that you can have it for lunch or dinner for a few meals, or you can even freeze half the pot for future meals.
Classic Minestrone Soup (Vegan, Dairy-Free)
Makes 6-8 servings
- 1 medium white or yellow onion, diced
- 1 cup of diced carrots (about 2 medium carrots)
- 1 cup of diced celery (about 2 sticks)
- 2 large garlic cloves, minced
- 4 medium yellow potatoes, diced
- 1 cup diced fennel bulb
- 1/4 cup loosely packed flat-leaf parsley, roughly chopped
- 2 large basil leaves, roughly chopped
- 1 28-oz can crushed tomatoes
- 1 15-oz can pinto beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 4 cups water
- 1 cup pearled couscous
- Sea salt and black pepper to taste
- In a large pot or dutch oven, sauté the onion, carrot, celery, and garlic cloves over medium heat until the onion is translucent, about 7-8 minutes. Use a bit of water in the bottom to keep the veggies from sticking.
- Add the potatoes, fennel, parsley, basil, crushed tomatoes, beans, and water to the pot and bring to a boil. Once boiling, turn the heat down just a bit so that the soup is simmering, and allow to simmer for about 15 minutes or until the potatoes are fork tender.
- Add the couscous to the pot and allow to simmer for about 10 minutes more.
- Remove the soup from the heat and season with sea salt and black pepper to taste. If possible, allow the soup to sit for about 10 minutes before serving which will allow the flavors to combine and “marry”.
I like to top this minestrone soup with a bit of my favorite vegan parmesan cheese, and a slice of crusty bread on the side. (Insert heart eyes emoji here.)