VEGAN MINESTRONE SOUP

This Vegan Minestrone Soup is a cozy and delicious plant-based version of the classic Italian vegetable soup. It’s easy to make with healthy fresh vegetables and hearty beans.

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Onion | Garlic | Carrot | Celery | Basil Oregano | Thyme | Diced Tomatoes Tomato Paste | Bay Leaf | Zucchini Vegetable Broth | Red Kidney Beans Cannellini Beans | Water | Parsley Gluten Free Small Shell Pasta Balsamic Vinegar | Vegan Parmesan

INSTRUCTIONS

Heat olive oil and add onions, garlic, carrots, and celery, and sauté for 4 minutes. Full Recipe

VEGETABLES

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PASTA

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Season with salt and pepper to taste and stir in balsamic vinegar. Serve warm with bread and top with Parmesan cheese. Garnish with parsley, if desired. Enjoy!

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VEGAN MINESTRONE SOUP

This Vegan Minestrone Soup is a cozy and delicious plant-based version of the classic Italian vegetable soup. It’s easy to make with healthy fresh vegetables and hearty beans.

Onion | Garlic | Carrot | Celery | Basil Oregano | Thyme | Diced Tomatoes Tomato Paste | Bay Leaf | Zucchini Vegetable Broth | Red Kidney Beans Cannellini Beans | Water | Parsley Gluten Free Small Shell Pasta Balsamic Vinegar | Vegan Parmesan

KEY INGREDIENTS

INSTRUCTIONS

VEGETABLES

Add basil, oregano, and thyme and cook for 1 more minute. Add diced tomatoes, tomato paste, bay leaf, vegetable broth, and both beans. Add just enough water to cover veggies.

PASTA

Bring to a boil, then simmer for 20-25 minutes. Stir in the dried shell pasta and zucchini and cook for another 10 minutes. Stir in spinach and allow to wilt. Add water as needed for desired consistency.

Season with salt and pepper to taste and stir in balsamic vinegar. Serve warm with bread and top with Parmesan cheese. Garnish with parsley, if desired. Enjoy!

SERVE

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