Vegan Minestrone Soup

10 minutes Prep Time
30 minutes 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 @thefeedfeed

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 zucchinis, diced
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 6 cups vegetable broth

  • 1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz

  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can dark red kidney beans, rinsed and drained
  • 1 1/2 cups Ditalini pasta
  • 1 cup spinach, chopped
  • salt, to taste
  • freshly ground black pepper, to taste

Instructions

Step one

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.

Step two

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.

Step three

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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