About This Recipe:
Minestrone soup is the perfect thing to make a huge batch of when you want to feel warm and cozy. Even though it is vegan, it is very hearty, flavorful, and filling. You can easily adjust this recipe, and swap or add ingredients. This soup would be delicious with cannellini beans instead of kidney beans, with some kale instead of zucchini, etc. Aside from a decent amount of chopping and dicing (which you can avoid if you have a food processor,) there’s nothing too difficult about making this yummy soup.
Enjoy!
Ingredients (4 servings)
-1 small onion, finely diced
-2 carrots, peeled and finely diced
-2 celery stalks, finely chopped
-1 zucchini, finely chopped
-4 garlic cloves, minced
-28 oz crushed tomatoes
-6 cups vegetable broth
-1 cup mini shell pasta
-7 oz kidney beans
-Fresh basil, for garnishing
-Olive oil
-Salt and pepper
Seasonings
-1 tsp dried oregano
-1 tsp dried basil
-1/2 tsp dried thyme
Instructions (45 minutes)
1. In a large pot over medium heat, pour in 2 tbls of olive oil and sauté the onion, carrots, and celery for 6 minutes until tender. Add in the zucchini and minced garlic, and cook for another 4 minutes.
2. Pour in the crushed tomatoes, vegetable broth, and seasonings, and bring to a boil. Season with salt and pepper, and simmer on low heat for 10 minutes.
3. Add in the pasta and continue simmering for 8 minutes until the pasta is al dente. Stir in the kidney beans to heat through, and garnish with basil.
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