Name: Easy Minestrone Soup
Ingredients: 1 tablespoon olive oil or ¼ cup water for water saute; 1 medium onion (diced); 2 medium carrots (diced); 2 celery ribs (diced); 3 – 4 cloves garlic (minced); 1 zucchini (cut into half moons); ⅓ pound green beans (about 1 ½ cup, cut into 1 inch pieces); 1 can (14oz kidney beans, drained and rinsed1 can (14oz) chickpeas (garbanzo beans), drained and rinsed); 1 can (28oz diced tomatoes, with juices); 2 teaspoons Italian seasoning blend; generous pinch of red pepper flakes; 2 – 3 bay leaves; 1 cup small pasta (elbow, shells, mini penne, rotini); 4 cups vegetable broth; 2 – 4 cups water; 2 handfuls fresh spinach; mineral salt & pepper to taste; To serve (optional); lemon (juice of); fresh parsley (chopped)

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Close-up photo of Easy Minestrone Soup cooking.

I was talking to a friend and she said my recipes looked good but thought she would still be hungry. I get that and how someone may feel that way. The thing is….whole food plant based food/recipes are nutrient dense and full of fiber so not only are you full but satiated.. Here’s a classic Minestrone recipe to try. You can use fresh or frozen veggies Recipe credit goes to THE SIMPLE VEGANISTA. Enjoy!

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Servings

Ingredients

1 tablespoon olive oil or ¼ cup water for water saute
1 medium onion diced
2 medium carrots diced
2 celery ribs diced
3 – 4 cloves garlic minced
1 zucchini cut into half moons
⅓ pound green beans about 1 ½ cup, cut into 1 inch pieces
1 can 14oz kidney beans, drained and rinsed1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can 28oz diced tomatoes, with juices
2 teaspoons Italian seasoning blend
generous pinch of red pepper flakes
2 – 3 bay leaves
1 cup small pasta elbow, shells, mini penne, rotini
4 cups vegetable broth
2 – 4 cups water
2 handfuls fresh spinach
mineral salt & pepper to taste
To serve optional
lemon juice of
fresh parsley chopped

Instructions

Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
Add spinach: Five minutes before soup is done, add the spinach and stir to mix.
Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top.