Very Veggie Minestrone Soup

Finished minestrone in a bowl.

Very Veggie Minestrone Soup

Autumn is the perfect time to nestle into a nice hot bowl of vegetable soup fresh from the stove.  Eaten with a nice rustic hunk of whole grain bread, it makes the perfect fall or winter dinner.  This soup was really fun to cook up, and my toddler had fun trying out all the different veggies raw (she really like the zucchini and carrot).

We have been eating completely plant-based dinners lately, so I have decided to forgo any cheese in this vegan take on minestrone soup.  You can of course adjust the vegetables to your tastes, however if you add any more veggies to this already packed soup, you will need to increase the broth accordingly.

This soup is quick enough to prepare during the week, however the chopping can be a little time intensive.  You could make it easier on yourself by prepping all of the veggies the night before.

Serves: 4-6

Ingredients:

• 1 TBSP olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 potato, diced
• 2 carrots, chopped
• 1 stalk celery, chopped
• 2 zucchini, chopped
• 6 plum tomatoes, chopped
• 2 cups cooked cannellini beans
• 2 cups cooked kidney beans
• 8 cups home made or low sodium vegetable broth
• 3/4 cup frozen green beans
• salt, 1/2 tsp or to taste
• dried basil, 1 tsp
• dried parsley, 1 tsp
• dried oregano, 1 tsp
• orzo (or any other small pasta), 1/2 cup

Directions:

1. Heat the oil in your soup pot over medium heat.  Add in the onions.  Cook about 2-3 minutes, or until translucent.
2. Add the garlic.  Cook another minute.
3. Stir in the potato and carrots.  Cook another 2 minutes, stirring frequently.
4. Now, add in the celery, zucchini, and tomatoes.  Cook for about 3 more minutes, stirring frequently.
5.  Add in the green beans, cannelini beans, kidney beans, broth, salt, basil, oregano, and parsley.  Bring to a boil on high heat.
6. Reduce the heat to low and simmer for 1/2 hr, stirring occasionally.
7. Add in the pasta and cook for 10 more minutes.

Yum