Minestrone Soup
Minestrone soups come in all different forms. It’s pretty much a “time to clean out my refrigerator” soup. The best part about this soup is that it’s packed with flavor and heartiness that it’s hard to pass up. Not only is it filled with nutritious elements, it’s a full on whole food plant based soup 🤯🧡. This soup has everything in it from leafy greens, to beans, to bright veggies and aromatic spices 🤤. I swapped out regular pasta for my fav red lentil pasta to add some extra deliciousness. This soup has soo many nutrients packed into it that it makes you want to have leftover veggies in the fridge just to make it again 😋🥣.
Total Time:
45 Minutes including prep
Ingredients:
Produce
1 Yellow onion, diced
2 Carrots, chopped
2 Celery stalks, chopped
3 Cloves garlic, minced
3/4 cup spinach
Oils and Vinegars
1 Tbsp walnut oil
Baking and Spices
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Other
1 (15oz) can diced tomatoes
4 cups vegetable stock or water
1 (15oz) can kidney beans, rinsed and drained
1/2 cup (58g) dried pasta, cooked
Directions:
Heat the oil ion a large Dutch oven or soup pot over medium heat.
Add the onion, carrots and celery. Cook until soft, about 10 minutes.
Add the garlic, cooking another minute before adding the oregano and basil.
Add the diced tomatoes, vegetable stock (or water) and spinach. Simmer for 10 minutes.
Add the beans and pasta and cook for another 5 minutes.
Season with salt and pepper to taste and serve.
*This recipe was made with slight variations from the