Vegan Minestrone

Ingredients

• 2 tablespoons Olive oil (for sautéing)
• 1 medium Yellow onion (diced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• 1 medium Zucchini (diced)
• 1 cup Green beans (trimmed and cut into 1-inch pieces)
• 28 ounces Canned diced tomatoes (with juices)
• 6 cups Vegetable broth (low-sodium)
• 15 ounces Canned kidney beans (drained and rinsed)
• 15 ounces Canned cannellini beans (drained and rinsed)
• 1 cup Pasta (small shape) (such as ditalini or elbow)
• 2 teaspoons Italian seasoning (or to taste)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• 1/4 cup Fresh basil (chopped for garnish)
• 2 tablespoons Lemon juice (optional, for brightness)

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, until the vegetables begin to soften.

2. 2

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

3. 3

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

4. 4

   Add the canned diced tomatoes (with their juices), vegetable broth, kidney beans, cannellini beans, and pasta to the pot.

5. 5

   Season the mixture with Italian seasoning, salt, and pepper. Bring the soup to a boil.

6. 6

   Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the pasta is cooked and the vegetables are tender.

7. 7

   Taste and adjust seasoning as necessary. If desired, stir in lemon juice for added brightness.

8. 8

   Ladle the minestrone into bowls and garnish with fresh basil before serving.