Vegan Minestrone Soup Ⓥ

INGREDIENTS:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled & chopped
• 3 stalks of celery, sliced
• 4 cloves garlic, minced
• 2-14 oz or 1 28-oz can diced tomatoes
• 4 cups vegetable broth
• 1-15 oz can of beans, drained & rinsed, I used organic bean trio
• 1-15.5 oz can garbanzo beans, drained & rinsed
• 1-14.5 oz can of green beans, drained & rinsed
• 2 cups fresh spinach
• 1 cup pasta of choice, uncooked
• 2 tsp nutritional yeast
• 1 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional garnishes: vegan Parmesan & fresh basil

METHOD:

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, & carrots & sauté for about 10 minutes, until they are tender.
• Drain & rinse the canned beans.
• Add the can of diced tomatoes with juices, vegetable broth, dried herbs (nutritional yeast, oregano, thyme, basil, salt & pepper), bean trio, garbanzo beans, green beans & pasta. Stir well & bring it to a boil, then lower heat & simmer for another 5-10 minutes until the pasta is cooked & tender.
• Stir in the spinach & let it wilt. Add salt & pepper to taste. Garnish with fresh basil & vegan Parmesan.