Tempeh Sausage Minestrone Recipe
By Veegs
🔪Prep Time: 35 minutes
👩🍳Cook Time: 25 minutes
Ingredients
1 tablespoon 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 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried oregano
½ teaspoon paprika
¼ teaspoon 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
Quick Sausage Crumbles
2 cups packed chopped kale (or chard)
Salt and black pepper to taste
Instructions
1Heat the olive oil in your largest pot. Add the onion and sauté until the onion is just becoming translucent.
2Add the carrot, celery, fennel, and mushrooms and sauté for 2 to 3 minutes.
3Add 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.
4 Add the pasta, beans, and peas and simmer until the pasta is al dente, about 10 minutes.
5Add the sausage crumbles, kale, salt, and pepper. Remove from the heat and serve immediately.
6Leftovers will keep in an airtight container in the fridge for 5 to 6 days, or frozen for up to 2 months.
