Vegan Minestrone Soup

Ingredients

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

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large heavy-bottomed pot over medium heat, which is 350°F (175°C).
2. 2Add the 1 medium Onion, 2 medium Carrots, and 2 stalks of Celery. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes. You will see them become slightly translucent.
3. 3Add the 3 cloves of Garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
4. 4Stir in the 28 ounces of Canned Diced Tomatoes, 6 cups of Vegetable Broth, 15 ounces of Kidney Beans, 15 ounces of Cannellini Beans, 0.5 cup of Small Pasta, 1 medium Zucchini, 5 ounces of Spinach, 1 teaspoon of Dried Oregano, 1 teaspoon of Dried Basil, 0.75 teaspoon of Salt, and 0.375 teaspoon of Black Pepper.
5. 5Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
6. 6Serve the Vegan Minestrone Soup hot.

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