Description
A quick and hearty vegan minestrone soup packed with vegetables, beans, and pasta, delivering comforting, nourishing flavor in just 35 minutes for an easy family meal.
Ingredients
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
4 cups vegetable broth
1 cup small pasta
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 cups fresh spinach
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and cook until they begin to soften.
- Stir in the garlic and cook briefly until fragrant.
- Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, pasta, oregano, and basil.
- Bring the soup to a boil, then reduce heat and simmer until the pasta is tender.
- Stir in the spinach and let it wilt.
- Season with salt and pepper to taste.
- Serve hot.
Notes
Add extra broth when reheating as the pasta absorbs liquid.
Use gluten-free pasta to make the soup gluten-free.
Freeze without pasta for best texture.
Other greens like kale or Swiss chard can be substituted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
