Bri's Minestrone
Bri’s Minestrone Soup
3-4 servings
Italian
Soup
Ingredients
- veggie broth, 1 box on hand (or try homemade broth recipe!)
- kidney beans, 1 can drained & rinsed
- cannellini beans, 1 drained & rinsed
- pipe rigate pasta, 1/2 pound
- zucchini, 1 diced
- orange pepper, 1/2 diced
- carrot, 1 large diced
- celery, 1 stalk diced
- garlic cloves, 2-3 minced
- yellow or white onion, 1/4 to half diced
- diced tomatoes, 1 can or 1 whole tomato, diced
- a handful of fresh italian herbs or dry, 1/2-1 tsp each
- lemon, 1
- evoo or avocado oil, for cooking
- seasonings: salt, pepper, chili flakes
- fresh basil to serve
Directions
Prep all veggies.
In your pot, heat a tbsp of oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, or until soft.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the diced zucchini and pepper. Cook for another 5 minutes, stirring occasionally.
Add the whole can of diced tomatoes, and 4 cups vegetable broth to fill, along with fresh or dry herbs, plus salt and pepper.
Bring soup to a simmer, then reduce heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.
Stir in both beans and pasta. Cook for an additional 10-12 minutes, or until the pasta is cooked and al dente.
Ladle pasta into bowls, serve with fresh basil, some fresh lemon juice and optional vegan parm. (Recipe included!)
Let any leftovers cool completely before storing in fridge, 5-7 days.