Minestrone soup is a comforting autumn and winter food that is easy to make. It can be prepared to be vegetarian or vegan, too, to fit into a special diet or just for meatless Monday.
Serves: 12 (1-cup servings)
Prep Time: 20 minutes
Cook Time: 40 minutes
- 1 tablespoon avocado oil
- 1 small white onion, chopped
- 3-4 cloves of garlic, minced
- 1 small zucchini, chopped
- 1 small summer squash, chopped
- 2 stalks of celery, chopped
- 3 carrots, chopped or grated
- 32-ounce container low-sodium vegetable broth or equivalent amount of homemade broth
- 4 15-ounce cans of low-sodium beans, rinsed and drained *
- 1 14-ounce can diced tomatoes
- 2 tablespoons fresh or 2 teaspoons dried parsley
- 2 tablespoons fresh or 2 teaspoons dried oregano
- 1 teaspoon salt, optional
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 3 cups water
- 1 10-ounce bag baby spinach or large handful kale or Swiss chard, roughly chopped
- 1/2 cup elbow, penne, or rotini pasta made from vegetables, like Banza
- In a large soup pot, heat oil over medium heat until hot. Add onions and garlic, and cook until onions are translucent, about 4 minutes.
- Add zucchini, summer squash, celery, and carrots, and cook for 4-5 minutes longer.
- Add remaining ingredients except spinach and pasta.
- Bring to a boil, then reduce to a simmer for 20 minutes.
- Add spinach and pasta and simmer for 20 more minutes.
*You can use any types of beans you like. Cannellini, kidney, garbanzo, and black beans all work well, and you can mix and match.