Name: Vegan Minestrone Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tbsp vegetable oil; 0.5 null yellow or red onion (diced); 1 null garlic clove (minced); 2 medium carrots (sliced); 2 ribs celery (sliced); 1 can diced tomatoes (14.5 ounces, in their juices); 5 cups vegetable broth; 2 cans kidney beans (15-ounce, drained); 1.5 cups pasta noodles (bowties, tubular, penne, etc.); 1 tsp dried oregano; 1 tsp ground cumin; 2 pieces bay leaves; 2 cups kale (or spinach, chopped); 2 medium russet potatoes (or red potatoes, chopped); 1 cup broccoli (fresh or frozen); 1 cup green beans (fresh or frozen)

Instructions

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1

In a large pot over medium-high heat, heat the vegetable oil (1 tbsp). Add the or red onion (0.5 yellow), clove (1 garlic), carrots (2 medium), and celery (2 ribs). Sauté for 3 minutes or until the or red onion (0.5 yellow) is tender and translucent.
2

Add the diced tomatoes (1 can), vegetable broth (5 cups), kidney beans (2 cans), dried oregano (1 tsp), and ground cumin (1 tsp), and cook for 5 minutes. Optionally, add bay leaves (2 pieces), kale (2 cups), russet potatoes (2 medium), broccoli (1 cup), and green beans (1 cup).
3

Add the pasta noodles (1.5 cups) and cook for the amount of time suggested on the package.
4

Remove from the heat. Add salt and pepper to taste. Serve warm.