Vegetarian Minestrone
https://www.budgetbytes.com/easy-vegetarian-minestrone/
Ingredients
- 1 Yellow onion diced
- 2 cloves Garlic minced
- 4 Carrots slice
- 2 Tbsp Olive oil
- 2 Tbsp Tomato paste
- 1 can Diced tomatoes 28 oz.
- 1 can Kidney beans 15 oz.
- 1 can Chickpeas 15 oz.
- 1 Tbsp Italian seasoning
- 4 cups Vegetable broth
- 1 Zucchini sliced into quarter-rounds
- 1 cup Frozen green beans
- 1 Tbsp Lemon juice
- 1 Tbsp Fresh parsley chopped
Instructions
- Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).
- Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
- Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
- After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.
- Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed.
- Serve hot with crusty bread for dipping!
- DONE!