Minestrone Soup

For many of us, soup is the ultimate comfort meal. It's warm, comforting, and comes in many forms. A bit ago, I posted a recipe for Italian Wedding Soup. While delicious, this soup was quite expensive and had a number of ingredients that would be hard to find for the average person. I decided that, in response, I post an Italian-style soup that is just as delicious and nourishing, while also not breaking the bank. 

 

Homemade vegan minestrone soup with an assortment of vegetables

Serves: 4 people

3 cups veggie broth 

1 small potato

1/2 zucchini

1/2 yellow squash

2 carrot

2 celery stalks 

1 large onion

1 tbsp garlic 

1 can diced tomato

2 cans cannellini beans

1/2 cup pasta of choice (I used rotini)

1 tbsp basil 

1 tbsp oregano

2 tsp  parsley

2 tbsp olive oil

1. Dice up onion, carrot, celery, garlic. Set these vegetables aside and dice up your other vegetables, including zucchini and squash. Next, peel your potato and dice it.

2. In a large pot, pour in 2 tbsp olive oil and add your onion, carrot, celery, garlic, and potato. Saute until fragrant and the onions have become translucent.

3. Once your soup base has cooked, add 3 cups veggie broth and 1 can of diced tomato. Bring to an almost-boil, and let it simmer for approximately 20 minutes at medium-low heat. 

4. Once the soup has boiled, add 2 cans of cannellini beans, rinsed and drained. Also add in zucchini and yellow squash. Let this simmer l for another 5 minutes. 

5. Then add your pasta of choice and let it cook for another 5-6 minutes. Season liberally with dried or fresh herbs (I used basil, oregano, and parsley). 

6. Serve your soup with crackers, toast, or anything you wish. Enjoy!