Vegan Minestrone Soup

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 1 medium Yellow onion (diced)
• 2 medium Carrots (diced)
• 2 medium Celery stalks (diced)
• 4 cloves Garlic (minced)
• 1 medium Zucchini (diced)
• 1 cup Green beans (trimmed and cut into 1-inch pieces)
• 1 can Diced tomatoes (14.5 oz, with juices)
• 4 cups Vegetable broth (low-sodium)
• 1 can Cannellini beans (15 oz, drained and rinsed)
• 1 cup Pasta (small shape) (such as ditalini or elbow)
• 1 leaf Bay leaf (for flavor)
• 1 tsp Dried oregano (for flavor)
• 1 tsp Salt (to taste)
• 1/2 tsp Black pepper (to taste)
• 1/4 cup Fresh basil (chopped, for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened.

2. 2

   Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. 3

   Stir in the diced zucchini and green beans, cooking for another 3-4 minutes.

4. 4

   Add the can of diced tomatoes (with juices) and vegetable broth to the pot. Stir to combine.

5. 5

   Add the cannellini beans, pasta, bay leaf, dried oregano, salt, and black pepper. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low and simmer the soup for about 20 minutes, or until the pasta is tender.

7. 7

   Remove the bay leaf and stir in fresh basil just before serving.

8. 8

   Serve hot, garnished with additional basil if desired.