Vegan Winter Minestrone

Minestrone is a classic, thick Italian soup that uses whatever vegetables are in season and thus varies widely from one recipe to the next. Often it contains pancetta and a meat-based broth like chicken stock, but in this recipe, those elements are out of the mix in favor of a filling, vegan soup.

Directions

1. In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme. Cook for 8 to 10 minutes or until vegetables soften.
2. Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Stir and bring to a boil.
3. Reduce heat to a simmer and continue cooking uncovered for 20 minutes.
4. Add pasta and cook for another 10 minutes.
5. Remove bay leaf and add beans. Cook for another 2 to 3 minutes, stirring slowly, making sure beans heat through. Stir in wine.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 large stalks celery, diced
• 4 cloves garlic, crushed
• 1 teaspoon dried thyme
• 2 cans (14 ounces each) chopped tomatoes
• 2 1/2 cups vegetable stock
• 1 bay leaf
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 cup ditalini or mini conchiglie pasta
• 1 can (14 ounces) canellini beans, rinsed and drained
• 2/3 cup dry white wine

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