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Who wants a bowl of vegan minestrone?!
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This is our fav soup or the only one we could order when we go to Olive Garden. It’s really simple to make it at home plus I can control the sodium level – definitely a yay!!
What a good comforting bowl for cold weather like this, right? Soo.. make some tonight, y’all!
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Ingredients:
~ 1 small medium onion, diced
~ 3 cloves garlic,minced
~ 2 celery stalk, cubed
~ 1 zucchini, cubed
~ 1 carrot, cubed
~ 1 can of each: fire roasted tomatoes, kidney beans, garbanzo beans, and white beans
~ 1/4 cup elbow pasta
~ 4 cups veggie stock
~ 1 tbsp dried basil
~ 1 tsp oregano
~ 1/2 tsp thyme
In a heated pot with 1 tbsp avocado oil, sauté onion and garlic until soft. Add carrot and celery, give it a good stir and season. Add tomatoes, and all beans with spices. Slowly add veggie stock and let simmer for few minutes. Turn heat to low medium and add pasta. Cook until pasta is al dente and celery is soft – taste test please.
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Now, get some nice napkins and serve yourself some delicious minestrone just like you are dining out!?
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Have a fun #meatless ?Monday, my Insta buddies!!
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