Name: Vegan Minestrone Soup
Ingredients: 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 zucchini, diced; 1 can diced tomatoes; 1 can cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 cup small pasta (like ditalini or elbow macaroni); 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 tbsp olive oil

Description

This recipe, “Vegan Minestrone Soup,” is a plant-based version of the classic Italian minestrone, a hearty and flavorful vegetable soup that often includes pasta or rice

Ingredients

Scale

1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 zucchini, diced
1 can diced tomatoes
1 can cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup small pasta (like ditalini or elbow macaroni)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
Add Garlic: Add the minced garlic and cook for another minute, until fragrant.
Add Remaining Ingredients (Except Pasta): Add the diced zucchini, diced tomatoes, drained and rinsed cannellini beans, vegetable broth, dried oregano, dried basil, salt, and pepper to the pot. Stir to combine.
Bring to Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes.
Add Pasta: Add the small pasta and cook according to the package instructions until al dente.
Simmer: Reduce the heat and simmer for another 10 minutes to allow the flavors to meld.
Season and Serve: Season with additional salt and pepper to taste. Serve hot, optionally garnished with fresh basil or parsley.