- 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.
Tempeh Sausage Minestrone
By Vilija C
Mar, 15th
606
Servings
10 persons
Cook Time
1 hr
Ingredients
21
- 23
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 mushroo
- 2 cups broccoli florets
- 2 small yellow squash, halved lengthwise and slice
- One 28-ounce can no-salt-added diced tomatoes
- 5 cups low-sodium vegetable broth
- 5 cups water
- 3 tablespoons liquid aminos
- 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
- 1 cup frozen green peas
- For Quick Sausage Crumbles
- 2 cups packed chopped kale (or chard)
- Salt and black pepper to taste
