Springtime Vegetarian Minestrone Soup
Serves: 8 servings
Prep time:15 mins
Cook time:15 mins
Total time:30 mins
Loaded with tons of spring veggies and packed with an unbelievable amount of flavor, you won't miss the meat at all in this comforting vegetarian minestrone soup!
Ingredients
- 1 cup sliced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 cups zucchini, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained
- 6 cups vegetable broth (OR chicken broth for a non-vegetarian option)
- 1 teaspoon Italian seasoning
- 2 cups uncooked penne pasta
- 2 cups baby spinach, coarsely chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, saute carrots, celery, onion, zucchini, and garlic in olive oil until just barely tender. Reduce heat to medium and stir in tomato paste, tomatoes, and beans.
- Gradually add vegetable broth and Italian seasoning. Bring to a low simmer, stirring occasionally. Stir in penne pasta and spinach, then let soup simmer until pasta is cooked and veggies are tender, about 7 minutes. Season minestrone with salt and pepper and serve warm.
