Description
A hearty and nutritious vegan minestrone soup packed with vegetables and beans. Perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained
- 1 can (14 oz) cannellini beans, drained
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup small pasta
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add diced tomatoes, beans, zucchini, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta and cook for 10 minutes or until tender.
- Stir in spinach and cook for 2 minutes.
- Serve hot.
Notes
- Use gluten-free pasta if needed.
- Add more broth for a thinner soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg