Minestrone Soup (Vegan)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 6 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can red kidney beans
- 1 (15-ounce) can cannellini beans
- 1/2 cup uncooked mini shell pasta
- 1/4 cup chopped fresh parsley
How to Make:
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt, pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
- Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue to cook for 6 to 8 minutes, or until pasta is tender.
- Stir in chopped parsley and season with more salt and pepper, to taste.
