Dairy-Free Minestrone Soup

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 28 oz Canned Diced Tomatoes
• 6 cups Vegetable Broth
• 1 can (15 oz) Kidney Beans
• 1 can (15 oz) Cannellini Beans
• 0.5 cup Small Pasta (ditalini or elbow)
• 1 medium Zucchini
• 5 oz Spinach
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 3 cloves of Garlic and cook until fragrant, about 1 minute more.
2. 2Stir in the 28 oz Canned Diced Tomatoes, 6 cups Vegetable Broth, 1 can (15 oz) Kidney Beans (drained and rinsed), 1 can (15 oz) Cannellini Beans (drained and rinsed), 1 teaspoon Dried Oregano, 1 teaspoon Dried Basil, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer.
3. 3Add the 0.5 cup Small Pasta and 1 medium Zucchini (cut into 1/2-inch pieces) to the simmering soup. Cook, stirring occasionally, until the pasta is tender and the zucchini is cooked through, about 8-10 minutes.
4. 4Stir in the 5 oz Spinach. Cook until the spinach is just wilted, about 1-2 minutes. Do not overcook the spinach.
5. 5Serve the Dairy-Free Minestrone Soup hot.

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