Super Garlic Lova’s Minestrone [Recipe]

In a case of things that never happen, I’m starting with the latest of my culinary projects to share on my little piece of the internet: one big pot of soup that started out as dinner last week. And when I say soup for dinner, I’m sure we all realize that I meant dinner, lunch, dinner, lunch, reluctant lunch, and so forth. Minestrones, in particular, really hit their prime coming into days two and three, with the glory of well-muddled herbs and tomatoes before the pasta entirely falls apart. It’s soup for dinner. And lunch.

Nooch it.

It seriously felt like YEARS since I made my last pot of this Italian staple. Chopping that celery took me right back to my first couple of years as a young twenty-something, newbie cook in Portland: hitting farmers markets, stocking up on canned tomatoes as a fall back, and seriously feeling very vegan — and very Italian American. The recipe I seemed to make all the time came courtesy of one of the Livejournal vegancooking groups. I would chop and simmer, ladle the soup into giant Tupperware containers, and haul it to my long ago temp jobs.  In retrospect, like many things I was excited to cook in my early days of figuring the coking thing out, it was a wholesome recipe, but really a dish that could use a little *something* special. And better tomatoes. In combing my cabinets and looking to make some warming, economically-wise dinner (and lunch, etc. You get the point.) in ways of the vegan budget diaries the other night, I noticed a half bag of orecchiette, the half pitcher of that week’s beans: green desi chickpeas, two small cans of crushed tomatoes, the odds and ends of J. Legume’s juicing endeavors, and “minestrone” was due for a comeback. This time around, all those years later, I went with a recipe blog that looked pretty, played with the herbs and other ingredients, and gave all my love to a double dose of good ‘ol garlic, both minced and roasted here. Basically, I find myself roasting an entire head about once every other week, and it always comes in handy to make things a little more interesting (especially when one is low on stock).

Super Garlic Lova’s Minestrone

adapted from Vegetarian Venture’s Chickpea Tomato Minestrone Ingredients:

  • 4 cloves minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon crushed red pepper (use less if you like)
  • 1/8 teaspoon onion powder (because this is how I roll)
  • 4 cloves cooled, roasted garlic, smashed
  • 2 celery stalks, minced
  • 2 carrots, peeled and minced
  • 1 potato, peeled and diced > I used Yukon, but russet or really, anything else would be fine
  • 4 stalks of kale, removed from the stem (if you like) and roughly chopped
  • splash red or white wine
  • 28 ounces crushed tomatoes
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • good pinch of nooch aka nutritional yeast
  • 1 tablespoon fresh parsley
  • 14 ounces cooked and rinsed chickpeas or other sturdy bean
  • 4 cups vegetable stock
  • 1 cup water, as desired
  • 8 ounces cooked and rinsed pasta, such as pennette or orecchiete or bowties, whatever you want!

Directions:

  1. Heat the oil and minced garlic in your stock pot and cook for a few minutes.
  2. Add the dried herbs and spices, celery, carrots and potato, and cook for an additional 10 minutes on medium heat, stirring frequently.
  3. Deglaze with wine, add the tomatoes, roasted garlic, sea salt, pepper, stock, nooch and water. Bring to a boil, and simmer, covered, for 20 minutes.
  4. Stir in the chickpeas, kale, parsley and pasta and simmer an additional 10 minutes or so, until warm. Adjust the salt as needed.
  5. Serve with nooch, grated vegan Parmesan (I love the recipe in Artisan Vegan Cheese) and fresh black pepper.

Enjoy!

Let’s get things started.

I paired our initial bowls with an experiment in skinny baguette baking, because, come on. Who wouldn’t?

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6 thoughts on “Super Garlic Lova’s Minestrone [Recipe]

  1. minestrone is probably my number one favorite food. I love it so much. I have a favorite recipe of my own, but I also love trying out other recipes. recently, I made a batch with pesto in it, which was great. Somehow, I never thought of putting roasted garlic in it!!??? What is wrong with me? Just like you said, I love how minestrone sticks around and feeds your belly with its goodness for days on end. Now I want to go make some for myself!

  2. Pingback: Vegan News You Can Use (4/13/14) - JL goes Vegan

  3. Try the minestrone from Silk Road cookbook- it is the ultimate. The something special is pesto but it’s much more than the sum of it’s parts.

  4. Finding a good minestrone soup that is also vegan can be tough. Store bought soup is never good and almost never vegan. Sighhh….But I get the soup for lunch and dinner….sometimes even breakfast! Ever had miso soup for breakfast? It is surprisingly good. This soup has a lot of good things going on for it (roasted garlic is a fav!) so I will happily eat it for 3 meals.

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