Vegetable Minestrone Soup
Ingredients
The soup base
-
3
tablespoons
oil
-
1
large
red onion, diced
-
4
stalks
celery, diced
-
1
large
carrot, diced
-
1
medium
yellow squash, chopped
-
5
cloves
garlic, minced
-
26
ounces
fresh tomatoes, chopped
-
1
tablespoon
tomato paste
-
to taste
salt and pepper
-
1
tablespoon
Italian seasoning
-
1
teaspoon
za’atar (optional)
-
15
ounces
red kidney beans or cannellini beans
-
6
cups
vegetable broth
-
1
cup
dry pasta
-
1
cup
spinach
-
1
lime
juice
Optional toppings
-
to taste
extra-virgin olive oil
-
to taste
red pepper flakes
-
to taste
parsley
-
to taste
vegan Parmesan
-
to serve
crusty bread
Instructions
- Heat half of the oil in a large pot over medium-high heat.
- Add the onions, celery, carrots, squash, and garlic, and cook until softened.
- Stir in the tomatoes, tomato paste, salt, pepper, Italian seasoning, za’atar, and beans.
- Add the remaining oil and vegetable broth, then bring to a boil.
- Reduce heat to a simmer and add the dry pasta, cooking until tender.
- Remove from heat, adjust seasoning, and stir in spinach and lime juice before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
288
Total fat
8g
Total carbohydrates
46g
Total protein
12g
Sodium
1189mg
Cholesterol
0mg
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