Hearty Vegetarian Minestrone

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 293 Calories

Ingredients

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 large onion, diced
• 2 tablespoons chopped fresh basil
• 4 cloves garlic, minced
• 1 cup elbow macaroni
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 3 large carrots, diced
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 4 stalks celery, diced
• ¼ cup water, or as needed
• 6 cups vegetable broth
• 2 tablespoons extra-virgin olive oil
• 1 (14 ounce) can crushed tomatoes
• ½ (10 ounce) package frozen cut green beans
• ⅓ cup vegan shredded Parmesan-style cheese

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.

Step 2

Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.

Step 3

Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.

Step 4

Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.