Pregnancy Friendly Vegan Italian Minestrone
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6 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 cups kale, stems removed and leaves roughly chopped
- 1 cup ditalini pasta
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried thyme
- Ā½ tsp red pepper flakes (optional)
- 1 parmesan rind (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn, for serving (optional)
- vegan parmesan, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking for 2 minutes until the paste darkens slightly.
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