Hearty Vegan Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked chickpeas
- 1 cup cooked small pasta shells
- 2 cups fresh spinach, chopped
Preparation
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery, then sauté until softened.
Stir in zucchini, diced tomatoes, vegetable broth, water, basil, oregano, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes until vegetables are tender.
Add cooked chickpeas and pasta shells, cooking for an additional 5-10 minutes until pasta is al dente.
Stir in chopped spinach and cook until wilted, then serve hot.
