Serves: about four to five
Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)
There is nothing like a warming soup for dinner to end your day! This vegan minestrone soup is perfect for any time of the year (even in the middle of summer) and, it is identical to the real thing! Being both hearty and delicious, this soup makes being vegan easy and enjoyable!
- Two cups of gluten-free ditalini OR elbow noodles* (I used Ancient Harvest elbow noodles)
- Two cups of low sodium vegetable broth
- One 15 oz. can or jar of tomato sauce
- Two cups of water
- One medium yellow onion, diced
- Three to four cloves of garlic, minced
- Three stalks of celery, diced
- Half of a cup of chopped green beans
- One large carrot, diced
- One heirloom tomato, diced
- Half of a yellow squash, diced
- Half of a zucchini, diced
- Two cups of spinach
- Half of a cup of fresh basil
- One 15 oz. can of Cannellini beans, drained and rinsed (about two cups)
- One 15 oz. can of red kidney beans, drained and rinsed (about two cups)
- Three tsp. of dried oregano
- Salt and pepper to taste (I used around a tsp. of pink Himalayan salt)
How to make:
- Boil a pot of water to cook the noodles.
- While the water boils, chop the onion and the carrots.
- Once the water boils, add in the pasta and cook it until al dente.
- In a pan (preferably non-stick), sautée the onion, the green beans, and the carrots in a splash of vegetable broth or water until the onion is translucent.
- While the pasta and the onions, green beans, and carrots cook, dice the celery, tomatoes, green beans, squash, and zucchini.
- Once the onions are translucent, add in the minced garlic and sautée for another five minutes.
- Once the pasta is al dente, drain and rinse the pasta in cool water, then transfer it into a large pot.
- Turn your stove to medium heat, then add the onions, green beans, carrots, garlic, celery, tomatoes, squash, zucchini, spinach, basil, and the beans into the pot with the pasta.
- Pour the vegetable broth, tomato sauce, and the water over the pasta, vegetables, and beans, then stir.
- Stir in the oregano, salt, and pepper.
- Cover and simmer the soup for about 30 minutes to an hour.
- Serve and enjoy!
*I prefer my noodles to be smaller for this soup, so I simply cooked my elbow noodles and chopped them in half. If you don’t mind having bigger noodles in your soup, or you find chopping the noodles to be too tedious, you may use the whole elbow noodles.