Hearty Vegetarian Minestrone
Description
Loaded with tomatoes, beans, and macaroni, this vegetarian minestrone is a simple and hearty soup that will warm you up on a cold day.
Ingredients
•
2 tablespoons extra-virgin olive oil
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1 large onion, diced
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4 cloves garlic, minced
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3 large carrots, diced
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4 stalks celery, diced
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1/2 (10 ounce) package frozen cut green beans
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1 teaspoon dried oregano
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1 teaspoon dried basil
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salt and ground black pepper to taste
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1 (28 ounce) can diced tomatoes
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1 (14 ounce) can crushed tomatoes
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6 cups vegetable broth
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1/4 cup water, or as needed
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can cannellini beans, drained and rinsed
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1 cup elbow macaroni
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1/3 cup vegan shredded Parmesan-style cheese
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2 tablespoons chopped fresh basil
Directions
1
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.
2
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.
3
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.
4
Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.