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Vegan Minestrone Soup

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 Tomato Love Original Diced Tomatoes + 2X More 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 Tomato Love Original Diced Tomatoes + 2X More 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 (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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