Vegetable Minestrone Soup

Ingredients

• 3 tbsp oil (divided)
• 1 red onion (large, diced (188g))
• 4 stalks celery (diced)
• 1 carrot (large, diced (226g) or two medium size carrots)
• 1 yellow squash (medium, chopped; zucchini can be substituted)
• 5 garlic (cloves, minced (12g))
• 26 oz fresh tomatoes (chopped (737g); or use one 28oz can diced tomatoes with juices)
• 1 tbsp tomato paste (16.5g)
• 0.75 tsp sea salt (or to taste)
• 0.25 tsp freshly ground black pepper (or to taste)
• 1 tbsp Italian seasoning (or 1 tsp dried oregano, 1 tsp dried parsley, and 1 tsp dried basil)
• 1 tsp za’atar (optional but recommended for flavor depth)
• 15 oz red kidney beans (1 can, or cannellini beans)
• 6 cup vegetable broth (use high-quality broth or stock)
• 1 cup dry pasta (such as shells, orecchiette, tortellini, or gluten-free pasta)
• 1 cup spinach (fresh)
• 1.5 tbsp lime juice (juice of one lime)
• Toppings (Optional: Oil drizzle, red pepper flakes, parsley, zaatar, crusty bread, and vegan Parmesan)

Steps

1. 1

   In a large, deep pot over medium-high heat, add half of the oil.

2. 2

   Add the diced onions, celery, carrot, squash, and minced garlic to the pot. Stir together and allow the vegetables to sweat for about 8 minutes to soften and release their natural juices.

3. 3

   Add in the chopped tomatoes, tomato paste, salt, pepper, Italian seasonings, za’atar, and kidney beans. Pour in the remaining half of the oil and stir to combine.

4. 4

   Pour in the vegetable broth and stir again.

5. 5

   Bring the mixture to a boil, then reduce the heat to a simmer.

6. 6

   Add in the dry pasta and simmer for approximately 20 minutes, until the pasta is fully cooked.

7. 7

   Remove the soup from the heat. Taste and add more salt and pepper if needed to ensure the flavors are well-developed.

8. 8

   Stir in the fresh spinach and lime juice. The residual heat from the soup will wilt the spinach and incorporate the flavors.

9. 9

   Allow the soup to cool slightly, then serve with your choice of toppings such as red pepper flakes, vegan Parmesan, or crusty bread.

Notes

STORAGE: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop over medium heat. FREEZING: Place soup in a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. VARIATIONS: You can customize the soup by adding green beans, red bell peppers, or switching the greens. If using vegetable stock instead of broth, you may need to add more salt.

Nutrition per serving

• main
• soup
• vegan
• vegetarian
• one-pot
• healthy
• comfort food
• winter