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Vegan Minestrone Soup

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Serves 6 | 

Veggie rich and absolutely delicious!

Ingredients:

2 tablespoon olive oil
2 carrots, sliced
1 cup yellow onion, diced
1 celery, chopped
2 tablespoon tomato paste
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
3 cups water
32 oz vegetable broth
1 can fire roasted diced tomatoes, 28 oz.
1 russet potato, diced
1 zucchini, chopped
1 bay leaf
Ground black pepper, to taste
2 cups spinach
1 1/2 cups pasta shells
1 can Great Northern beans, drained and rinsed, 15 oz.

Directions:

  1. Pour olive oil into a large pot and bring to medium heat.
  2. Add the carrots, yellow onion and celery to the pot. Saute for 5-7 minutes, until the carrots have softened.
  3. Add in the tomato paste, garlic, salt, red pepper flakes and oregano. Saute for 1-2 minutes.
  4. Add water, vegetable broth, fire roasted tomatoes, diced potato, zucchini and bay leaf. Stir together and increase to high heat. Once boiling, place the lid on top of the pot and reduce the heat to low. Let simmer for 15 minutes.
  5. Remove the lid and add spinach, pasta shells and Great Northern beans. Cook uncovered for 15-20 minutes, until the pasta is cooked. Remove the pot from the heat and take out the bay leaf.
  6. Use a ladle to transfer soup to serving bowls and enjoy!
Cooking Method: Stovetop
Course: Soup
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