Description
High in flavor! Strictly vegetarian minestrone with a flavorful kick! Serve with croutons or French bread.
Ingredients
- 3 tablespoons olive oil, or more to taste
- 3 cloves garlic, minced
- ½ medium onion, chopped
- 1 cup chopped baby carrots
- 1 large zucchini, chopped
- 4 medium mushrooms, sliced
- 1 medium potato, peeled and diced
- 1 (16 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup shredded fresh spinach
- 3 cups vegetable broth
- 2 ½ cups water
- 1 (15 ounce) can kidney beans
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 pinch ground thyme
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions
- Saute oil and garlic in a large pot over medium-low heat until fragrant
- about 2 minutes. Add onion and saute for 2 to 3 minutes. Add carrots and saute for 3 minutes
- followed by zucchini
- mushrooms
- and finally potato. Add more oil if necessary.
- Stir in diced tomatoes
- tomato sauce
- and spinach; cook for 3 minutes. Stir in vegetable broth
- water
- kidney beans
- basil
- oregano
- thyme
- cayenne
- salt
- and pepper. Bring to a simmer. Reduce heat to low and simmer for 1 hour; the more simmer time the better.
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 6