Vegan Minestrone Soup

Ingredients

• 1 28-oz can Diced tomatoes
• 8 cups Vegetable broth
• 1/2 cup Small pasta (ditalini or elbow)
• 1 15-oz can Cannellini beans
• 1 15-oz can Kidney beans
• 1 medium Carrot
• 2 stalks Celery
• 1 medium Zucchini
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place a large pot or Dutch oven on the stovetop over medium heat (325°F / 163°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 1 medium carrot, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. The onion should look translucent.
2. 2Add the 3 cloves of garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil to the pot. Stir constantly and cook for 1 minute until the garlic is fragrant. Be careful not to let the garlic burn.
3. 3Pour in the 1 28-oz can of diced tomatoes, 8 cups of vegetable broth, 1 15-oz can of cannellini beans (drained and rinsed), 1 15-oz can of kidney beans (drained and rinsed), and 1 medium zucchini (cut into 1/2-inch pieces). Stir everything together. Increase the heat to bring the soup to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 minutes. This allows the flavors to meld together and the vegetables to become tender.
5. 5Add the 1/2 cup of small pasta to the simmering soup. Stir well to prevent the pasta from sticking together. Continue to simmer the soup, uncovered, for about 8 to 10 minutes, or until the pasta is cooked through and tender. Stir occasionally.
6. 6Taste the soup and add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Stir well to combine. Serve the Vegan Minestrone Soup hot.

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