Deb's Minestrone Soup


2 cups carrots, diced
1 stalk celery diced
1/4 cup chopped onion
1 small zucchini diced
8 cups vegetable broth
15 ounce can Muir Gien tomato basil soup
15 ounce can Annies Organic Medium Vegan Chili
15 ounce can organic vegetarian chili beans (combo of pinto,
10 ounce can Rotel Tomatoes
4 tablespoons Tomato paste
1 cup frozen peas
1 1/2 tablespoons Agave nectar
3/4 teaspoon dried oregano
1 tablespoon Spike
2 teaspoons sea salt
1/2 cup chopped fresh basil
2 cups whole grain fusilli pasta (spirals)
Daiya Vegan Mozzarella for garnish


Toss all ingredients except pasta and Daiya cheese into a large soup pot.
Bring to a boil, then add in the pasta and simmer until about 15 minutes.
Serve each bowl garnished with vegan cheese and whole grain bread.


I created this minestrone recipe years ago. My husband is crazy about it and requests it all the time. It really is his absolute favorite meal, especially with my homemade artisan bread. This is truly comfort food . I love it, and I hope you do too!


8.0 Servings


Tuesday, November 16, 2010 - 9:47pm

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