Vegan Minestrone Soup
Hearty and comforting, this Vegan Minestrone Soup is chock full of veggies, kidney beans, and ditalini pasta for the perfect meal on cool autumn nights.
Ingredients
- 1 cup dry ditalini pasta
- 1 ½ tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup green beans
- 1 small onion, chopped
- 2 large garlic cloves, diced
- 3 cups spinach
- 8 oz diced tomatoes or tomato sauce
- 5 cups vegetable broth I used homemade without salt.
- ½ teaspoon oregano
- ½ teaspoon basil
- salt and pepper to taste
- 1 can kidney beans
- 1-2 tablespoon nutritional yeast optional
Instructions
- Prepare pasta according to package directions and set aside.
- Heat oil over medium heat. Add chopped carrots, celery, onion, green beans, garlic, spinach and sauté until softened.
- Add tomatoes, broth, and seasonings. Bring to a boil and reduce heat to simmer. Continue simmering for 20 minutes.
- Add beans and simmer for 5 minutes longer. Taste and adjust seasonings to your liking.
- Add pasta to pot of soup or individual bowls with soup ladled over. Add a sprinkle of nutritional yeast if desired and serve hot with crusty bread or crackers.
Notes
I prefer not to add the pasta to the entire pot of soup so leftovers can be stored without the pasta getting mushy.
