SERVES 8 TO 10
PREP TIME: 35 minutes
ACTIVE TIME: 25 minutes (not
including time to make Quick Sausage
Crumbles)
INACTIVE TIME: 20 minutes
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
1. 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.
2. 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
