For those of you who emailed me or commented on the Twig and Feather Facebook page asking for this recipe, I’m sorry it took a few days to get the post written. I have been running around this whole week like a chicken with my head cut off. Hmm. Perhaps that’s an inappropriate image for a post with two vegan recipes …
So I’m late, but here it is. I hope you like it as much as we do. And below, I’ve posted the recipe for our new favorite bread, which goes perfectly with this minestrone (or “min-i-Tony,” as Gage calls it) for lunch or a light dinner. Enjoy!
- 1 TBSP olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 28 oz can diced tomatoes (or 2 15 oz cans)
- 2 cups carrots, diced
- 3 stalks celery, diced
- 1 medium zucchini, diced
- 1 15 oz can white kidney or cannellini beans (I used white kidney)
- handful of fresh basil leaves, chopped fine (or 1-2 tsp dried basil)
- handful of spinach, spinach tops, or kale, sliced in thin ribbons or chopped
- 1 tsp oregano
- 1/2 tsp crushed red chili peppers (this is optional, but I think it adds a lot of flavor)
- 1 cup dried pasta (ditalini, elbow or small shells)
- salt and pepper to taste
In a large soup pot, heat the oil for a few minutes and saute the onion till translucent. Add the garlic and cook another three minutes.
Deglaze the pan by adding a bit of the broth slowly and stirring up the browned bits on the bottom of the pan. Add the rest of the broth and the two cups of water.
Dice the carrots into small, bite-sized pieces or rounds and add those to the pot.
Dice and add the celery, zucchini and beans. I like to throw in a handful of spinach or kale, but today I found that my spinach plants were starting to bolt, so I picked off the flowering tops, chopped those up, and added those to the pot.
Add the seasonings and cook twenty to thirty minutes, or until the carrots are tender. Add the uncooked pasta. If too much of your broth has boiled off, add a small bit of water, but not too quickly or you’ll lose the boil. Cook the pasta for ten minutes or until al dente. Salt and pepper to taste.
Now about this bread … I’m not sure if you’re going to thank me or get irritated. Because I think you’ll love this, but then you’re going to want it every day (like we do) and you’re going to have to fight that urge every day (like we do). Because who can eat garlic bread EVERY DAY?
Vegan Garlic Bread
- 1 loaf French or Italian bread, sliced in half horizontally OR cut in toast-size slices
- 6 TBSP olive oil, vegan margarine, or a combination of the two
- 4 TBSP nutritional yeast
- 3 large cloves garlic, minced fine
In a small bowl, add oil or margarine, nutritional yeast and garlic. Microwave one minute, stir, and spread on bread. Broil 3-4 minutes on low until bubbly and golden.