Veggie Minestrone Soup
Ingredients
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 3 carrots, quartered and sliced
- 1 sweet potato, chopped
- 3 stalks celery, sliced
- 2 zucchini, quartered and sliced
- 1 TBSP parsley
- 1 TBSP oregano
- 1 TBSP basil
- 1 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp onion powder
- 1/2 tsp salt and pepper (more or less to taste)
- 1/2 tsp crushed red pepper (optional)
- 2 cans diced tomatoes with liquid
- 2 TBSP tomato paste
- 6 C filtered water
- 1 package pasta of choice (I used @eatbanza chickpea rice, but really wanted to use elbows or pinwheels)
- 2 cans beans of choice (I used kidney beans but garbanzo, cannellini, pinto, anything would really work)
- 1/2 C frozen peas
- 1/2 C frozen corn
- 2 C @organicgirl OR frozen spinach
- zest and juice of 1/2 lemon
Preparation
Heat 1 tbsp EVOO in a @lecreuset dutch oven over medium heat. Add in onion and saute until slightly translucent. Add in garlic, carrots, sweet potato and celery. Sauté for another 3-4 minutes until slightly tender. Add in zucchini and season with all spices.
Stir in canned tomatoes, tomato paste and water and bring to a boil. Reduce to a simmer and add in pasta and beans letting simmer for another 5-10 minutes depending on pasta.
Stir in froze veggies and lemon juice, cook until heated through, and season to taste.
Serve with a piece of crusty bread topped with @miyokoscreamery butter. YUM!
