Vegan Minestrone Soup
10m
Prep Time
30m
Cook Time
6
Servings
"This light but hearty vegetable based soup is perfect for any time of year and is loaded with beans and pasta. The Red Gold Original Diced Tomatoes + Green Chilies lend a bit of heat to your traditional Minestrone. We suggest adding a squeeze of lemon and topping with freshly chopped parsley, red pepper flakes and nutritional yeast." @theurbanlife
"This light but hearty vegetable based soup is perfect for any time of year and is loaded with beans and pasta. The Red Gold Original Diced Tomatoes + Green Chilies lend a bit of heat to your traditional Minestrone. We suggest adding a squeeze of lemon and topping with freshly chopped parsley, red pepper flakes and nutritional yeast." @theurbanlife
Ingredients
COPY INGREDIENTS
2 tablespoons olive oil1 yellow onion, diced2 large carrots, diced2 celery stalks, diced2 zucchinis, diced3 garlic cloves, minced1 tablespoon Italian seasoning6 cups vegetable broth1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz1 (15 ounce) can cannellini beans, rinsed and drained1 (15 ounce) can dark red kidney beans, rinsed and drained1 1/2 cups Ditalini pasta1 cup spinach, choppedsalt, to tastefreshly ground black pepper, to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Let cook until soft. Add zucchini and garlic. Season with Italian seasoning, salt and pepper.
- Let continue to cook for about 3 minutes, add vegetable broth, diced tomatoes + chilies, cannellini beans, and kidney beans. Raise heat and bring to a boil.
- Stir in pasta and let cook for about 10 minutes, until pasta is cooked. Remove from heat and stir in spinach. Adjust seasoning to taste, serve warm.
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