Minestrone Soup is a great way to pack a variety of vegetables into one meal! You’ve got onions and garlic. Celery and carrots. Tomatoes. Zucchini and yellow squash. And even a leafy green… spinach. And no need for broth. The soup turns out flavorful and delicious with the vegetables and seasonings themselves.
(update: Just had some leftovers of this soup and added a spoonful of homemade pesto and a good amount of shredded cheese, stirred it all up so the cheese was nice and melty and it was very tasty. Not vegan anymore, but tasty!)
Minestrone Soup (Vegan)
- 1 Tbsp. olive oil
- 1 large yellow onion, diced
- 4-5 cloves garlic, minced
- 3 carrots, grated and chopped
- 3 stalks of celery, chopped
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 can-fulls of water plus 1 Cup of water
- 1 medium/large green zucchini, chopped
- 1 medium yellow squash (yellow zucchini), chopped
- One (15 oz) can Canellini beans, rinsed and drained
- One (15 oz) can red kidney beans
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. Oregano
- 1/2 tsp. Thyme
- 1 Cup small dry pasta
- 2 big handfuls of baby spinach
- about 3 Tbsp. fresh basil, chopped (plus more for garnish)
- Heat a large soup pot to medium heat. Swirl olive oil to coat the bottom of the pot. Add onions and garlic and cook, stirring frequently, until onions are translucent.
- Add the carrots, celery, diced tomatoes and tomato sauce. Increase heat to medium-high. Cook about 10 minutes.
- Add the water, zucchini, yellow squash, cannellini and kidney beans, salt, pepper, oregano and thyme. Let cook about 10 minutes.
- Add the dry pasta. Cook another 10 minutes, or until carrots are tender enough to pierce with fork.
- Stir in the baby spinach and 3 Tbsp. of fresh basil.
- Serve the soup garnished with a little more fresh basil and/or Parmesan cheese if desired (we didn’t use Parmesan and the soup was still very tasty).