Italian Minestrone Soup
This Italian Minestrone Soup is an incredibly hearty soup, loaded with a variety of fresh veggies, protein-rich beans, and red lentil pasta. This vegan minestrone recipe is wholesome, extremely flavorful, and appropriate for various dietary needs.
Ingredients
- 1 large carrot, sliced
- 3 cups fresh spinach leaves
- 3 garlic cloves, minced
- 1 small brown onion, medium diced
- ½ cup green peas, or green beans (fresh or frozen)
- 1 small zucchini, diced
- 1 can, 15 oz crushed or fire roasted tomatoes
- 3 cups vegetable broth
- 1 ½ teaspoons italian seasonings
- ¼ teaspoon red chili flakes or more for added spicy flavor
- ½ teaspoon brown sugar
- 1 ½ cup white beans
- 1 can 15 oz red kidney beans
- 1 cup your favorite tubular pasta
- 2-3 stalks fresh celery
- 2 bay leaves
- 1 ½ cup vegetable juice or good quality tomato juice
- salt and black pepper to taste
- 1 or more cups of water depending on the consistency you like
- 2-3 tablespoon cooking oil
Instructions
- Heat up a medium dutch oven or heavy bottom large pot over medium heat. Add oil and once it's hot saute celery, carrots, and onion. Season generously with salt and pepper. Saute 2-3 minutes and add garlic. Saute for 3 minutes more.
- Follow with zucchini, Italian seasonings, red pepper flakes. Saute for 2 minutes.
- Follow with red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, veggie broth and water. Simmer for 8-10 minutes or until pasta is al dente. Stir in the fresh spinach and peas (or fresh green beans). Remove from heat and let stand for 5-10 minutes before serving.
- Serve as is or with fresh herbs like fresh rosemary or fresh basil, and parmesan cheese for the non vegetarian version or sprinkle on some nutritional yeast.
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