minestrone soup
Servings 6
Ingredients
- 2 tablespoon olive oil
- 2 C finely diced red onion (about 1 large onion)
- 1 C finely chopped celery (about 2 stalks)
- 1 C finely chopped carrot (about 1 large carrot)
- 4 garlic cloves, minced
- 2 C diced zucchini (about 1 zucchini)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 2 vegan chicken flavored bouillon cubes or 2 teaspoons bouillon base dissolved in 6 cups hot water or 6 cups vegetable stock
- 1 (28 oz/796 ml) can diced fire roasted toamtoes (no salt added)
- 1 ½ C or 1 can (14 oz/398 ml) cooked kidney beans
- 1 ½ C or 1 can (14 oz/398 ml) cooked navy beans
- 1 C ditalini, small shells, or elbow macaroni
- ½ pound green beans, cut into 1-inch pieces (about 2 cups)
Instructions
- Heat a large stockpot over medium heat with olive oil. Once hot add onion and sauté for 2 minutes until sweating and slightly softer.
- Add carrots and celery and sauté for 3 minutes. Then add garlic and sauté for 1 minute, lowering heat if necessary to prevent burning.
- Add zucchini, spices, and salt and pepper and sauté stirring occasionally for 3 minutes. Then add tomato paste and stir to coat vegetables for 1 minute.
- Add stock, canned tomatoes, kidney beans, navy beans, and pasta. Bring to a low boil and cook for 5 minutes.
- Add green beans, lower heat, and simmer for 10 minutes.
- Serve while pasta is al dente. If you have leftovers the pasta will absorb more liquid and expand. It’s still fine, but when reheating just add a bit more stock if you need more liquid. Alternatively you could always boil the pasta to al dente in a separate pot. Drain and add cooked pasta to the heated soup when serving.