Name: Hearty Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 tsp olive oil; 0.5 cup chopped onion (chopped); 4 cloves garlic (chopped); 0.5 cup chopped celery; 0.75 cup chopped carrots; 28 oz can diced tomato; 15 oz can cannellini beans (or other white beans or a combination of white and kidney beans); 1 cup chopped zucchini; 3 cups water; 0.5 tsp salt; 0.5 tsp oregano; 0.25 tsp thyme; 0.25 tsp black pepper; 0.5 cup elbows or other pasta (use gluten-free if needed); 1 cup baby spinach; 3 tbsp chopped basil; null null vegan parmesan (for garnish - optional)

Instructions

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1

Heat olive oil (1 tsp) in a large saucepan over medium heat. Add chopped onion (0.5 cup) and garlic (4 cloves) and cook until translucent for 4 minutes.
2

Add chopped celery (0.5 cup), chopped carrots (0.75 cup) and can diced tomato (28 oz) and bring to a boil for 4 to 5 minutes.
3

Add the can cannellini beans (15 oz), chopped zucchini (1 cup), water (3 cups), salt (0.5 tsp), oregano (0.5 tsp), thyme (0.25 tsp), and black pepper (0.25 tsp) and cook for 15 to 18 minutes.
4

Add elbows or other pasta (0.5 cup) and simmer for 12 minutes. Taste and adjust [salt], [oregano] and [thyme] as needed.
5

Fold in baby spinach (1 cup) and chopped basil (2 tbsp) and simmer for another minute. Serve hot garnished with fresh [chopped basil] and [vegan parmesan].