Description
This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 large carrots, diced
- 4 stalks celery, diced
- ½ (10 ounce) package frozen cut green beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and ground black pepper to taste
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 6 cups vegetable broth
- ¼ cup water, or as needed
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup elbow macaroni
- ⅓ cup vegan shredded Parmesan-style cheese
- 2 tablespoons chopped fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft
- about 3 minutes. Add garlic and cook until fragrant
- about 1 minute. Add carrots and celery; cook and stir until soft
- 5 to 6 minutes.
- Stir in green beans
- oregano
- basil
- salt
- and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick
- add a bit of water.
- Reduce heat to low and simmer for 20 minutes. Stir in kidney beans
- cannellini beans
- and macaroni; cook until pasta is tender yet firm to the bite
- 7 to 10 minutes. Taste and adjust salt and pepper
- if needed.
- Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8