-
15
minPrep Time -
40
minCook Time -
55
minReady in -
perYield -
225
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:gluten
- Seasons:spring,fall,winter
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A warming and nutritious blend of vegetables, beans, and pasta, simmered to perfection in a rich tomato broth, making it an ideal comfort food for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1/2 inch pieces
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta shells
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook until the vegetables are soft, about 5 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the zucchini and green beans, cooking for another 5 minutes.
- Pour in the diced tomatoes and vegetable broth, then bring to a boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Similar recipes that you might like:
PICKED
Banana Nice Cream
Indulge in the simplicity of Banana Nice Cream, a dessert that marries health with heavenly taste.
PICKED
Vegan Kapsalon
A vegan twist on the Dutch fast-food classic, featuring crispy baked fries, seasoned meat substitute, fresh salad, and vegan garlic sauce,
PICKED
Vegan Dal Tadka
Dive into the essence of Indian cuisine with this Classic Vegan Dal Tadka, a dish rich in flavors and aromas, promising a comforting and satisfying meal.
Dairy-Free, Italian, Quick & Easy | No Comments » on Vegan Minestrone Soup