Description
A hearty minestrone soup perfect for a vegan family dinner. Packed with vegetables and beans for a nutritious meal.
Ingredients
Scale
- 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 olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in diced tomatoes, kidney beans, cannellini beans, vegetable broth, pasta, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add spinach and cook for another 2 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Use gluten-free pasta if needed.
- Add more vegetables like zucchini or green beans if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg