Vegan Minestrone Soup

Ingredients

• 8 cups Vegetable Broth
• 1 28-oz can Diced Tomatoes
• 1/2 cup Ditalini Pasta
• 1 15-oz can Cannellini Beans
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Zucchini
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Prepare your vegetables: Peel and finely dice the 2 medium carrots. Wash and finely dice the 2 stalks of celery. Wash and dice the 1 medium zucchini into 1.27 cm pieces. Peel and finely dice the 1 medium onion. Peel and mince the 2 cloves of garlic.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
3. 3Pour in the 8 cups of vegetable broth and add the 1 28-oz can of diced tomatoes (undrained). Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Increase the heat to bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes. This allows the flavors to meld together.
5. 5Add the 1/2 cup of ditalini pasta, the 1 15-oz can of cannellini beans (drained and rinsed), and the diced zucchini to the pot. Stir everything together.
6. 6Continue to cook the soup, uncovered, over medium-low heat (148.9°C / 150°C) for 10 to 12 minutes, or until the ditalini pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
7. 7Taste the soup and add more salt or pepper if desired. Serve the Vegan Minestrone Soup hot.

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