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Description
A hearty and nutritious vegan minestrone soup packed with vegetables, beans, and pasta for a comforting meal.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained
- 1 can (14 oz) cannellini beans, drained
- 6 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and zucchini, cook for another 2 minutes.
- Pour in diced tomatoes, kidney beans, cannellini beans, and vegetable broth. Bring to a boil.
- Add pasta, oregano, and basil. Reduce heat and simmer for 10 minutes until pasta is tender.
- Season with salt and pepper. Stir in spinach and cook for 1-2 minutes until wilted.
- Serve hot.
Notes
- Use gluten-free pasta if needed.
- Add more broth if the soup thickens too much.
- Top with vegan parmesan or fresh basil before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian