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PHOTOS BY DANIELA LOERA

Minestrone Soup

Recipe by Rose and Jeff Gowen, owners of The Quilted Carrot, Brownsville Serves 6–8 depending on bowl size

“This is one of our favorite soups because the flavors are rich and we can make it to fit the day … add a bit more pepper flakes for a spicy day, add zucchini when in season, change the pasta and change the look! It is easy to cook, makes your kitchen say ‘mmmmm,’ and it’s vegan healthy too.”

1 small yellow onion, diced

2 stalks celery, thinly sliced

4 cloves garlic, minced

1 cup (128 grams) carrots, diced into ½-inch pieces

2–3 Yukon gold potatoes, diced into ½-inch pieces

2 cups (200 grams) green beans, cut into 1-inch pieces

1 cup (164 grams) corn kernels

2 teaspoons (10 milliliters) olive oil

1½ teaspoons (9 grams) salt

1 teaspoon (1.8 grams) dried thyme

1 teaspoon (1.8 grams) dried basil

1½ teaspoons (2.8 grams) dried rosemary

½ teaspoon (1 gram) red pepper flakes

1 teaspoon (5 milliliters) agave nectar

6 cups (1.5 liters) vegetable broth (adjust amount depending on how much broth you want)

1 cup (100 grams) uncooked macaroni or similar pasta

1 cup (177 grams) beans, canned, rinsed, drained or you can cook your own

1 28-ounce (794-gram) can crushed tomatoes

In a 4-quart (4-liter) soup pot on medium heat, sauté the onion and celery in the oil with a dash of salt until soft. This takes about 5 minutes.

Add the garlic and cook a few seconds. You should begin to smell the garlic and onion. This takes about 30 seconds.

Add the vegetable broth, red pepper flakes, thyme, rosemary, basil, remaining salt, potatoes and carrots. Cover pot and bring to a boil. Then lower the heat to simmer and add the green beans, the other beans and pasta. Simmer for about 10 minutes until the pasta and vegetables soften.

Add the tomatoes and agave and bring back up to a boil. Then lower the heat and simmer for 10 minutes. Turn off the heat and let soup sit for 10 minutes or so before serving.

Tips: Garnish with vegan cheese or Parmesan. If you enjoy more broth, add chicken broth when reheating. Serve with toasted baguette.

Note: For the beans, you may use navy beans, kidney beans or butter beans. For the macaroni, you may substitute a similar pasta like shells or your favorite. You may also use zucchini for variety and may even throw in a small amount of kale if you like.