Vegan Minestrone Soup (Easy!)

Ingredients

• 1 yellow onion
• 1 large carrot
• 2 stalks celery
• 5 cloves garlic
• 5 cups vegetable broth
• 28 oz. canned diced tomatoes*
• 1 1/2 cups green beans, cut
• 15 oz. can kidney beans (or white beans)
• 1 cup elbow pasta (gluten-free if desired)
• 1 bay leaf
• 1 1/2 tsp. Italian seasoning
• Salt & black pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tsp. apple cider vinegar (or fresh lemon juice)
• Vegan Parmesan Cheese

Instructions

1. 1

   Dice the onion, carrot, and celery.

2. 2

   In a stockpot over medium-high heat, sauté onion, carrot, and celery for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince the garlic.

4. 4

   When onion is translucent and softened, add the garlic and Italian seasoning. Stir and sauté 1 minute.

5. 5

   Then add the vegetable broth, diced tomatoes, and green beans. Increase heat and bring to a light boil.

6. 6

   When lightly boiling, add the kidney beans (rinsed and drained), pasta, and bay leaf. Stir and return to a light boil.

7. 7

   Then reduce heat, cover, and simmer for about 10-12 minutes or until the pasta is tender. Turn off the heat and remove the bay leaf. Then stir in the fresh parsley and apple cider vinegar, if using. Salt and pepper to taste. (The soup will continue to thicken as it sits and the pasta soaks up more broth.)