This Minestrone was perfect for right after Christmas because we wanted something warming and light after nights of heavy food. I love soups because you just put whatever you like in and then it’s ready before you know it! Also there’s so many varieties you can make and they never get old. Plus it makes enough for a crowd! This soup is delicious because it’s packed with protein with the beans and there’s veggies, and pasta too so you’re covering all the food groups! I love serving soup with toasty bread and apples, as I’m sure you’ve caught on by now. You can even top with vegan parm for another layer of flavor.
1.5 cups ditalini
2 quarts vegetable stock, low sodium
1 can diced tomatoes
2 small zucchini, halved and sliced
1 can kidney beans
1 can garbanzo beans
1 yellow onion, diced
1/2 cup carrots, diced
1/4 cup celery, sliced thin
1 tsp minced garlic
1 bag baby spinach
2 bay leaves
Seasoning- 1 tsp Italian seasoning, 1/2 tsp onion powder, dash of paprika, salt and pepper to taste
- In a large stockpot, saute onion, carrots, and celery over medium heat until almost translucent.
- Add in garlic and saute another 2-3 minutes.
- Pour in tomatoes, broth, beans, bay leaves, zucchini, and seasonings and bring to a boil.
- In a separate pot, boil the pasta until al dente and keep separate until serving.
- Bring soup back to a simmer and add in spinach until wilted.
- Serve a ladle of pasta in your bowl and then add the soup. You can serve with crusty bread and apple slices.