Tempeh Sausage Minestrone
Heat the olive oil in your largest pot. Add the onion and sauté until the onion is just becoming translucent. Add the carrot, celery, fennel, and mushrooms and sauté for 2 to 3 minutes. Add the bro…
- Cook1 h 20 min
- Total1 h 20 min
- Serves10
- LevelIntermediate
Ingredients
- 1 tbsp. olive oil
- ½ red onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- ½ fennel bulb, diced
- 2 cups sliced cremini mushrooms (or button mushrooms)
- 2 cups broccoli florets
- 2 small yellow squash, halved lengthwise and sliced
- one 28-ounce can no-salt-added diced tomatoes
- 5 cups low-sodium vegetable broth
- 5 cups water
- 3 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tsp. dried basil
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- ½ tsp. paprika
- ¼ tsp. Cayenne pepper
- 2 cups pasta (gluten-free if necessary)
- 1½ cups cooked great Northern beans (or one 15-ounce can, rinsed and drained)
- 1 cup frozen green peas
- 2 cups Quick Sausage Crumbles
- to taste packed chopped kale (or chard)
- salt and black pepper
Preparation
- Heat the olive oil in your largest pot. Add the onion and sauté until the onion is just becoming translucent. Add the carrot, celery, fennel, and mushrooms and sauté for 2 to 3 minutes. Add the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
- Add the pasta, beans, and peas and simmer until the pasta is al dente, about 10 minutes. Add the sausage crumbles, kale, salt, and pepper. Remove from the heat and serve immediately. Leftovers will keep in an airtight container in the fridge for 5 to 6 days, or frozen for up to 2 months.
