Vegan Minestrone - Veggies Pasta & White Bean Soup

• Vegetarian

• Produce

  • 1 cup Baby spinach
  • 3 tbsp Basil
  • 1 15 oz can Cannellini beans
  • 3/4 cup Carrots
  • 1/2 cup Celery
  • 4 cloves Garlic
  • 1/2 cup Onion
  • 1/2 tsp Oregano
  • 1/4 tsp Thyme
  • 1 28 oz can Tomato
  • 1 cup Zucchini

• Pasta & Grains

  • 1/2 cup Elbows or other pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 Parmesan, Vegan

• Liquids

  • 3 cups Water

Found on veganricha.com

Description

Ingredients

• 1 tsp olive oil
• ½ cup chopped onion, chopped
• 4 cloves of garlic, chopped
• ½ cup chopped celery
• ¾ cup chopped carrots
• 1 28 oz can diced tomato
• 1 15 oz can cannellini beans,or other white beans or a combinationof white and kidney beans
• 1 cup chopped zucchini
• 3 cups water
• ½ tsp salt
• ½ tsp oregano
• ¼ tsp thyme
• ¼ tsp black pepper
• ½ cup elbows or other pasta (use gluten-free if needed)
• 1 cup baby spinach
• 3 tbsp chopped basil
• vegan parmesan for garnish (optional)

Directions

• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
• Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.
• Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
• Add ½ cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.
• Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil and vegan parmesan.