Minestrone Soup (Vegan)Download
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 tablespoons olive oil
1 medium yellow onion, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
6 cups vegetable broth
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red kidney beans
1 (15-ounce) can cannellini beans
1/2 cup uncooked mini shell pasta
1/4 cup chopped fresh parsley
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt, pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
- Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue to cook for 6 to 8 minutes, or until pasta is tender.
- Stir in chopped parsley and season with more salt and pepper, to taste.