Vegetarian Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 medium, diced carrot
• 2 diced celery
• 3 minced garlic
• 1 medium, diced zucchini
• 14.5 ounces tomatoes
• 4 cups vegetable broth
• 15 ounces, drained and rinsed kidney beans
• 1 cup wheat pasta
• 2 cups, packed spinach
• 1 tablespoon, chopped basil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. 2Stir in the garlic and cook for another minute until fragrant.
3. 3Add the zucchini and cook for 3 minutes, just starting to soften.
4. 4Pour in the diced tomatoes (with juice) and vegetable broth, then bring to a simmer.
5. 5Add the kidney beans and whole wheat pasta, simmering until the pasta is tender, about 10 minutes.
6. 6Once the pasta is cooked, add the spinach and cook until it wilts, about 2 minutes.
7. 7Stir in the chopped basil and season with salt and pepper to taste.
8. 8Remove from heat and let the soup rest for a few minutes to allow flavors to meld.
9. 9Ladle the soup into bowls, ensuring a good mix of vegetables, beans, and pasta in each.
10. 10Serve hot, with an optional drizzle of olive oil or a sprinkle of nutritional yeast for a cheesy flavor.
11. 11Store any leftovers in an airtight container in the refrigerator for up to 5 days.
12. 12Enjoy your nutrient-dense, flavorful Mediterranean soup that nourishes body and soul.