Ingredients
Scale
- 2 Tbsp olive oil (30 mL)
- 1 medium yellow onion, diced
- 2 carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ½ to 1 tsp salt, start with ½ tsp
- 2 14.5-oz cans crushed tomatoes (411 g cans)
- 1 15-oz can kidney beans, drained and rinsed (425 g)
- 4 cups vegetable broth (1 L)
- 2 cups orecchiette pasta (170 g, can use any small pasta type)
- 2 cups green beans, trimmed and chopped into bite-sizes
- 4 cups fresh spinach, chopped
- To serve: vegan parmesan, good bread
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, 5 to 7 minutes. Stir in Italian seasoning, red pepper flakes, and salt.
- Add crushed tomatoes, kidney beans, and vegetable broth. Bring to a simmer, cover, and cook for 10 to 15 minutes.
- Add pasta and green beans. Cook for 8 to 10 minutes or until pasta is al dente. Stir in spinach until wilted.
- Taste and adjust salt if needed. Serve with bread and vegan parmesan.
Notes
- Minestrone soup can be stored in the fridge for up to 3 days.
- Use any small pasta type if orecchiette is unavailable.
- Adjust spice level by reducing or increasing red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg