Minestrone with Tubettini-Vegan

By jacewildman

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, sliced
• 3 carrots, cut into small dice
• 3 ribs celery, sliced
• 1 medium zucchini, diced
• 1 medium summer squash, diced
• 1 14 ounce can no-salt-added diced tomatoes
• 1/2 teaspoon dried Italian seasoning
• 1 large vegetable bouillon cubes (such as Knorr), from a 2.1-oz pkg
• 3/4 cup tubettini (such as Ronzoni)
• 1 15 ounce can chickpeas, drained and rinsed
• 1 15 ounce can kidney beans, drained and rinsed

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally.

2. Add carrots, celery, zucchini, squash, tomatoes, Italian seasoning, bouillon cubes and 8 cups hot water. Simmer, partially covered, 5 minutes, stirring occasionally. Stir in pasta and simmer an additional 9 minutes or until vegetables and pasta are tender. Stir in beans; heat through, about 2 minutes.

3. Serve immediately.