Dairy-Free Minestrone Soup

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• about 790 g Canned diced tomatoes
• 6 cups Vegetable broth
• 1 can Kidney beans (canned)
• 1 can Cannellini beans (canned)
• 1/2 cup Small pasta (ditalini or elbow)
• 1 medium Zucchini
• about 142 g Spinach
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. 2Stir in the diced tomatoes, vegetable broth, kidney beans, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. 3Add the pasta and zucchini and cook for another 10 minutes, or until the pasta is tender.
4. 4Stir in the spinach and cook until wilted, about 2 minutes.
5. 5Serve hot, garnished with fresh parsley.

Related Guides