Vegan Minestrone Soup

Name: Vegan Minestrone Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 medium sweet onion, chopped; 4 cloves garlic, minced; 2 stalks celery, sliced; 2 large carrots, peeled and chopped; 1 medium zucchini, diced; 28 ounces canned diced tomatoes; 4 cups vegetable broth; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon dried basil; 15 ounce can small white beans, drained and rinsed; 15 ounce can kidney beans, drained and rinsed; 1/2 cup frozen cut green beans (or fresh); 1/2 cup small shell pasta; 2 cups baby spinach; 2-3 tablespoons chopped fresh parsley, optional; Optional: Vegan Parmesan

Prep 15m

Cook 25m

6 servings

medium

Ingredients

2 tablespoons olive oil
1 medium sweet onion, chopped
4 cloves garlic, minced
2 stalks celery, sliced
2 large carrots, peeled and chopped
1 medium zucchini, diced
28 ounces canned diced tomatoes
4 cups vegetable broth
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
15 ounce can small white beans, drained and rinsed
15 ounce can kidney beans, drained and rinsed
1/2 cup frozen cut green beans (or fresh)
1/2 cup small shell pasta
2 cups baby spinach
2-3 tablespoons chopped fresh parsley, optional
Optional: Vegan Parmesan

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrots and zucchini and saute for 5-10 minutes, until the vegetables are a bit tender. 2. To the pot, add the diced tomatoes and their juices, vegetable broth, dried herbs (oregano, thyme, basil), white beans, kidney beans, green beans and pasta. Stir. Bring to a boil, then lower heat the heat and simmer for 10-15 minutes, until the pasta is cooked. 3. Stir in the spinach and let it wilt. Season with salt and pepper to taste. 4. Serve with a loaf of crusty bread, if desired, and sprinkle each bowl with a little fresh parsley and vegan parmesan.