Springtime Vegetarian Minestrone Soup

• Vegan

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 3 Garlic cloves
  • 1 can Kidney beans
  • 1 Onion
  • 2 cups Spinach
  • 1 can Tomatoes
  • 2 cups Zucchini

• Canned Goods

  • 3 tbsp Tomato paste
  • 6 cups Vegetable broth

• Pasta & Grains

  • 2 cups Penne pasta

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 can (28 oz) diced tomatoes
• 2 cups penne pasta
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups zucchini
• 1 cup carrots
• 1 cup celery
• 1 onion
• 3 garlic cloves
• 3 tablespoons oil
• 1 can (15 oz) kidney beans
• 2 cups spinach
• 6 cups vegetable broth
• 3 tablespoons tomato paste
• 1 cup sliced carrots
• 1 cup diced celery
• 1 large onion, diced
• 2 cups zucchini, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained
• 6 cups vegetable broth (OR chicken broth for a non-vegetarian option)
• 1 teaspoon Italian seasoning
• 2 cups uncooked penne pasta
• 2 cups baby spinach, coarsely chopped
• Salt and pepper to taste

Directions

• In a large pot over medium-high heat, saute carrots, celery, onion, zucchini, and garlic in olive oil until just barely tender. Reduce heat to medium and stir in tomato paste, tomatoes, and beans.
• Gradually add vegetable broth and Italian seasoning. Bring to a low simmer, stirring occasionally. Stir in penne pasta and spinach, then let soup simmer until pasta is cooked and veggies are tender, about 7 minutes. Season minestrone with salt and pepper and serve warm.