Egg-Free Minestrone Soup with Cannellini Beans

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 8 cups Vegetable broth
• 1 28 oz can Diced tomatoes
• 1 15 oz can Cannellini beans
• 1/2 cup Small pasta (gluten-free)
• 1 medium Zucchini
• 5 oz Spinach
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 medium Potato

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. 3Add garlic and cook for 1 minute more.
4. 4Pour in vegetable broth and diced tomatoes. Bring to a boil.
5. 5Add cannellini beans, gluten-free pasta, and potato. Reduce heat and simmer for 15-20 minutes, or until pasta is tender.
6. 6Stir in zucchini and spinach. Cook until spinach is wilted, about 2-3 minutes.
7. 7Season with basil, oregano, salt, and pepper to taste. Serve hot.

Substitutions

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