Vegan Minestrone Soup
From Brita Britnell – Food with Feeling
This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!
Made with Crushed Tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
60 min (COOK TIME: 40 min / PREP TIME: 20 min)
Easy
6 people
Ingredients
-
2
tablespoon
of olive oil
-
1
medium yellow onion
(diced)
-
2
medium carrots
(peeled and diced)
-
2
stalks of celery
(diced)
-
1/4
cup
of Mutti® tomato paste
-
4
cloves
of garlic
(minced)
-
1
small zucchini
(diced into half moons)
-
1
tablespoon
of Italian seasoning
-
1
teaspoon
of fine sea salt
-
6
cup
vegetable broth
-
2 15
ounce
can of Mutti® Crushed Tomatoes
(or Mutti® Tomato Puree)
-
2
bay leaves
-
1
cup
of small shell pasta such as macaroni
-
1 15-
ounce
can red kidney beans
(drained and rinsed)
-
2
cup
of chopped spinach
(optional)
-
1/4
cup
of fresh basil
(chopped)
-
2
teaspoon
of lemon juice
-
additional salt and ground pepper to taste
*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired
Recipe and image credit: Brita Britnell – Food with Feeling
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*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired
Recipe and image credit: Brita Britnell – Food with Feeling
