Dairy-Free Minestrone Soup

Instructions

1. 1Heat the 2 tbsp of olive oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
2. 2Add the 3 garlic cloves to the pot and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Pour in the about 790 g of canned diced tomatoes and the 8 cups of vegetable broth. Increase the heat to high and bring the mixture to a rolling boil.
4. 4Add the 1 can of cannellini beans, the 1 can of kidney beans, and the 1/2 cup of small pasta shells to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes, or until the pasta shells are cooked through.
5. 5Stir in the 1 medium zucchini and the about 142 g of spinach. Cook for another 5 minutes, or until the zucchini is tender and the spinach has wilted completely.
6. 6Season the soup with the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir well to combine.
7. 7Ladle the hot soup into bowls and garnish each serving with the 1/4 cup of fresh parsley before serving.

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