Plant-Based Minestrone Soup

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from Tiffany at eatathomecooks.com

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings: to 8

Calories: 300kcal

Ingredients

1 onion diced
3 cloves garlic crushed
15 oz. can diced tomatoes with juice
2 32 oz. boxes vegetable broth
2 15 oz. cans kidney beans drained and rinsed
3 carrots peeled and sliced
2 zucchini chopped
1 tsp. oregano
1 tsp. basil
salt & pepper to taste
2 cups kale chopped
¾ cup small shell pasta

Instructions

Cook the onion and garlic in a large soup pot.
Add a bit of water if they begin to stick.
When the onion is soft, add the tomatoes, broth, beans, carrots, zucchini, oregano, basil, salt and pepper.
Bring to a boil, then reduce the heat and simmer for 20.
Add the kale and pasta to the pot and cook for another 10 minutes.

Notes

Note: You can also cook the pasta separately so that if you have leftovers, it will hold up better. The pasta may get swollen and overcooked if you have leftovers.

Nutrition