Vegetarian Minestrone Soup
Vegetarian Minestrone Soup is based on the hearty classic Italian recipe that's loaded with beans, vegetables and pasta in a seasoned aromatic tomato broth!
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 1 mediumonion (diced)
- 2celery stalks (diced)
- 2 largecarrots (diced)
- salt and pepper (to taste)
- 1zucchini (diced)
- 1 teaspoondried thyme
- 1 teaspoonoregano
- 4garlic cloves (minced)
- 2 ouncestomato paste
- 128- ounce can crushed tomatoes
- 6 cupslow-sodium vegetable broth
- 15 ozcan kidney beans (drained/rinse)
- 15 ozcan white beans (drained/rinsed)
- ½ cupsmall pasta of choice
- freshly grated parmesan cheese (for serving)
- fresh parsley (for serving)
Directions
- 1
Heat the olive oil in a large pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- 2
Add the zucchini, thyme, oregano and garlic and cook until fragrant, about 1 minute.
- 3
Add the tomato paste, crushed tomatoes with their juices and vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- 4
Stir in the kidney beans, white beans and pasta. Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.
- 5
Serve with parmesan cheese and parsley, if desired.