Vegan minestrone soup that is quick and full of vegetables, beans, and pasta. Great for a quick and easy meal that will warm you up in 30 minutes!
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can 15 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 cup small pasta such as ditalini or elbow
- 2 cups spinach leaves
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions:
In a large pot, heat olive oil over medium heat
Add diced onion and cook until translucent, about 3 minutes
Add minced garlic and cook for another 30 seconds
Stir in diced carrots, celery, and zucchini
Cook for 5 minutes, stirring occasionally
Add diced tomatoes with juices and vegetable broth
Bring to a simmer
Once simmering, add cannellini beans and pasta
Cook for 10-12 minutes or until pasta is tender
Stir in spinach leaves and let them wilt, about 1-2 minutes
Season with dried basil, dried oregano, salt, and pepper to taste
Serve hot and enjoy!
