Smoky Minestrone Soup

By Julia Howard, MPH, RHN

Smoky Minestrone Soup

If you’re looking for a chunky vegan soup that eats like a meal, check out this Smoky Minestrone Soup Recipe.

The key ingredient in this plant-based soup is smoked paprika. The smoky flavour may make you a little nostalgic for bbq season or even a trip to a faraway land. This soup will also make you toasty warm on a cold winter’s day and, without a doubt, FULL.

This soup is thick!

(Prep time is about 10 minutes. Cook time is about 25-30 minutes.)

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, peeled and finely sliced
  • 4 celery sticks, chopped into half moon shapes
  • 2 cups carrots, peeled and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano  
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper flakes
  • 1 pinch of sea salt
  • 1 large zucchini, chopped
  • 1 large can (796mL) diced tomatoes with juices
  • 1 small can (156mL) tomato paste
  • 1 can (398mL) chickpeas, drained
  • 2 cups brown rice macaroni pasta (uncooked)
  • 1 carton (1L) veggie broth (I used Pacific Foods organic low sodium veggie broth)
  • 2 cups water
  • 1 bunch of fresh parsley, coarsely chopped

Directions

In a large stockpot, heat 3 tablespoons of extra virgin olive oil on medium high heat. Add spices and cook lightly for a minute or two.

Next, add onions, carrots, and celery and stir to coat with spices. Sauté veggies for a few minutes until they start to soften.

Next, add zucchini, diced tomatoes, chickpeas, veggie broth, and tomato paste, stirring occasionally.

Once veggies have softened, add two cups of water and 2 cups of rice pasta macaroni (uncooked). Bring to boil on high heat and then turn down to simmer for a few minutes, until the pasta cooks.

Turn heat to low, add chopped parsley, and stir for a couple more minutes.

Spoon soup into a bowl and garnish with more parsley.

Enjoy!

~Julia 🥦

Want to make the shift to healthier eating? We offer nutrition coaching!

Julia Howard - Nutritionist

I was looking for something to augment my 20+ year yoga practice with a focus on strength conditioning. I am friend’s with Jon’s sister in-law and over the years always heard great things about JKC, especially with respect to the top quality trainers they have and programs they run. After talking to Jon about my goals, and hearing his thoughts on a training plan, I knew that this was going to be an awesome experience … and it sure has been. JKC stands out from other gyms because of the attention to detail, the high quality of the staff and the facilities. Also, the amazing people that train there. And no one posing and taking selfies. I’m 41 years old and I started in Dec 2021.

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I had spent a fair bit of time in gyms in my teens and twenties but I turned away from the gym to focus on activities that I enjoyed more. What keeps me at JKC is that I do really enjoy it. I always feel that I’ve accomplished something when I leave at the end of my workout. The environment is really positive and focused on challenging yourself whatever your level of comfort and fitness. I’ve also seen results that I’m really happy with; having someone who really knows what they’re talking about to guide your workouts makes them way more effective and focused than just “going to the gym”.

Shortly after I started at JKC, I sustained a fairly major injury that took me off my feet for several months. When I started to get back to activity, it was very difficult. Jon and Thomas worked hard to tailor my workouts to my goals and what I could do. With their help, I’ve been steadily building back strength and function.

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