"This light but hearty vegetable based soup is perfect for any time of year. Loaded with beans and pasta. The Original Diced Tomatoes + 2X More Chilies lend a bit of heat to your traditional Minestrone. We suggest adding a squeeze of lemon and topping with freshly chopped parsley, red pepper flakes, and nutritional yeast."
Vegan Minestrone Soup
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 zucchinis, diced
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 6 cups vegetable broth
- 1 can (10 oz) Tomato Love Original Diced Tomatoes + 2X More Chilies
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) dark red kidney beans, rinsed and drained
- 1 1/2 cups Ditalini pasta
- 1 cup spinach, chopped
- Salt, to taste.
- Freshly Ground Pepper, to taste.
Method
Step 1
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Let cook until soft. Add zucchini and garlic. Season with Italian seasoning, salt, and pepper.
Step 2
Let continue to cook for about 3 minutes, add vegetable broth, diced tomatoes + chilies, cannellini beans, and kidney beans. Raise heat and bring to a boil.
Step 3
Stir in pasta and let cook for about 10 minutes, until pasta is cooked. Remove from heat and stir in spinach. Adjust seasoning to taste. Serve warm.