Classic Vegan Minestrone

• 30ml Olive oil
• 1 Yellow onion, chopped
• 3 Carrots, diced
• 3 Celery stalks, diced
• 4 cloves Garlic, minced
• 30ml Tomato paste
• 800g Canned diced tomatoes
• 2l Vegetable broth
• 5ml Dried oregano
• 5ml Dried thyme
• 2 Medium potatoes, peeled and diced
• 800g Canned cannellini beans, rinsed and drained
• 200g Green beans, trimmed and cut into bite-sized pieces
• 150g Small dry pasta, such as ditalini or macaroni
• 100g Fresh spinach, chopped
• 10ml Salt
• 2.5ml Black pepper

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat the Olive oil in a large heavy-bottomed pot over medium heat. Add the Yellow onion, chopped, Carrots, diced, and Celery stalks, diced. Cook, stirring occasionally, until the vegetables begin to soften.

2. Mark step 2 done
   2

   Stir in the Garlic, minced and Tomato paste, cooking continuously until fragrant and slightly deepened in color.

3. Mark step 3 done
   3

   Pour in the Canned diced tomatoes and Vegetable broth. Stir in the Dried oregano and Dried thyme, scraping the bottom of the pot to release any browned bits. Bring the soup to a gentle boil.

4. Mark step 4 done
   4

   Add the Medium potatoes, peeled and diced, reduce the heat to maintain a steady simmer, and cook partially covered until the Medium potatoes, peeled and diced are just starting to become tender.

5. Mark step 5 done
   5

   Stir in the Canned cannellini beans, rinsed and drained, Green beans, trimmed and cut into bite-sized pieces, and Small dry pasta, such as ditalini or macaroni. Continue to simmer until the pasta is cooked through and the vegetables are completely tender.

6. Mark step 6 done
   6

   Remove the pot from the heat. Stir in the Fresh spinach, chopped and let it sit for 2 min until completely wilted. Season the soup with the Salt and Black pepper.

7. Mark step 7 done
   7

   Serve warm. To store the remaining batch, divide the soup into shallow containers to cool quickly, and refrigerate within 120 min of cooking. It keeps well in the refrigerator for up to 4 days, with the flavors maturing and improving overnight.

Created with AI. Review the ingredients, quantities and steps before cooking.