This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- onion: 1 piece (diced)
- garlic: 4 clove (minced)
- carrots: 3 piece (diced)
- stalks celery: 4 piece (diced)
- frozen cut green beans: 0.5 pack (10 ounce pack)
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- tomatoes: 1 can (28 ounce can, diced)
- tomatoes: 1 can (14 ounce can, crushed)
- vegetable broth: 6 cups
- water: 0.25 cup (or as needed)
- kidney beans: 1 can (15 ounce can, drained)
- cannellini beans: 1 can (15 ounce can, drained and rinsed)
- elbow macaroni: 1 cup
- vegan shredded Parmesan-style cheese: 0.33333 cup
- fresh basil: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
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Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
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Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
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Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
