Hearty Vegan Minestrone Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks diced
- 2 large carrots diced
- Salt and pepper to taste
- 1 zucchini diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 garlic cloves minced
- 2 ounces tomato paste
- 1 28-ounce can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 15 oz can kidney beans drained and rinsed
- 15 oz can white beans drained and rinsed
- 1/2-3/4 cup small pasta of choice
- Fresh parsley for serving
Preparation
Heat the olive oil in a large pot over medium-high heat.
Add the onions, celery and carrots to the pot.
Season with salt and pepper.
Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
Add the zucchini, thyme, oregano and garlic and cook until fragrant, about 1 minute.
Add the tomato paste, crushed tomatoes with their juices and vegetable broth.
Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
Stir in the kidney beans, white beans and pasta.
Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.
Optionally, serve with parmesan.
