Minestrone Soup

This warming and comforting clean vegan minestrone soup recipe is the correct manner to welcome the cooler climate!

Minestrone soup is the suitable fall soup! It’s hearty with out being heavy, and packed complete of vegetables and fantastic flavors. This minestrone soup recipe is wonderful simple to toss together. It does have pretty some elements, however don’t let that intimidate you! All that sincerely is going into that is a touch cutting, pouring and simmering… and in approximately an hour and a 1/2, you have a tasty soup prepared to be served up.

Minestrone Soup Recipe

This warming and comforting clean vegan minestrone soup recipe is the correct manner to welcome the cooler climate!

 Course Main Course, Soup

 Cuisine Italian

 Keyword Minestrone Soup Recipe

 Cook Time 1 hour 25 minutes

 Total Time 1 hour 25 minutes

 Servings 8

 Calories 335 kcal

Ingredients

• 3 1/2 tbsp. Olive Oil Extra Virgin, divided
• 1 Large Yellow Onion chopped
• 2 Ribs of Celery chopped
• 2 Carrots peeled and chopped
• 1 Zucchini chopped
• 1/2 tsp. Red Pepper Flakes
• 28 oz. Can Fire Roasted Diced Tomatoes
• 15 oz. Can Tomato Sauce
• 2 tbsp. Minced Garlic
• 1 tbsp. Italian Seasoning
• 6 cups Vegetable Broth
• 15 oz. Can Cannellini Beans drained and rinsed
• 1/2 Cup Cut Green Beans frozen
• 2 15 oz. Cans Dark Red Kidney Beans drained and rinsed
• 2 Bay Leaves
• 1 cup Cellentani Pasta dry, or substitute other tubular pasta like elbow macaroni
• 4 cups Baby Spinach
• Juice of One Lemon
• Salt and Pepper to taste
• Fresh Parsley as Garnish chopped, to taste, optional

Instructions

1. warmness a big pot over medium excessive warmth, add 3 tbsp. olive oil. upload onion, celery, carrot and zucchini. Season lightly with salt and pepper. Sauté for about 7 minutes.
2. upload minced garlic. Sauté for an additional 2 minutes. add Italian seasoning and purple pepper flakes, sauté for one minute.
3. upload diced tomatoes, tomato sauce, vegetable broth, kidney beans, cannellini beans, inexperienced beans and bay leaves. Stir and season to flavor with salt and pepper. deliver to a boil, then lessen to medium low warmth. Simmer for 1 hour, stirring occasionally.
4. whilst soup simmers, prepare dinner pasta to al dente in a separate pot. Drain. transfer to bowl and mix with half of tbsp. olive oil to prevent pasta from sticking collectively. Set apart.
5. cast off bay leaves. add spinach to soup. cook for 5 mins. Then add lemon juice and cooked pasta. cook dinner for added two minutes.