Vegan Minestrone Soup with Cannellini Beans

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 can (28 oz) Diced Tomatoes
• 1 can (15 oz) Cannellini Beans
• 1/2 cup Small Pasta (ditalini)
• 1 medium Zucchini
• 2 cups Spinach
• 1/4 cup Fresh Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Vegan Parmesan

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. 2Add garlic and cook for 1 minute more.
3. 3Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4Add cannellini beans and pasta. Cook until pasta is tender, about 10 minutes.
5. 5Stir in zucchini and spinach. Cook until spinach is wilted, about 2 minutes.
6. 6Stir in fresh basil. Season with salt and pepper to taste.
7. 7Serve hot, topped with vegan parmesan (optional).

Substitutions

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