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! Author: Yumna Jawad Recipe Type: Soup Total Time: 45 mins

Prep time:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 414
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks diced
2 large carrots diced
salt and pepper to taste
1 zucchini diced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 garlic cloves minced
2 ounces tomato paste
1 (28-ounce) can crushed tomatoes
6 cups low-sodium vegetable broth
1 (15-ounce) can kidney beans drained/rinse
1 (15-ounce) can navy beans drained/rinsed
1/2 - 3/4 cup small pasta of choice
grated Parmesan cheese for serving
fresh parsley for serving


Directions:
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.

Add the zucchini, thyme, oregano and garlic and cook until fragrant, about 1 minute.

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.

Stir in the kidney beans, white beans and pasta. Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.

Serve with parmesan cheese and parsley, if desired.

Source: feelgoodfoodie.net