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.

INGRIDIENT

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

3 large carrots, diced

4 stalks celery, diced

½ (10 ounce) package frozen cut green beans

1 teaspoon dried oregano

1 teaspoon dried basil

salt and ground black pepper to taste

1 (28 ounce) can diced tomatoes

1 (14 ounce) can crushed tomatoes

6 cups vegetable broth

¼ cup water, or as needed

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 cup elbow macaroni

⅓ cup vegan shredded Parmesan-style cheese

2 tablespoons chopped fresh basil

DIRECTION

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.

NUTRITION FACT

Per Serving: 293 calories; protein 11.9g; carbohydrates 44.6g; fat 7.6g; sodium 893.2mg.

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