Springtime Vegetarian Minestrone Soup

By á-4084

Ingredients

• 1 cup sliced carrots
• 1 cup diced celery
• 1 large onion, diced
• 2 cups zucchini, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained
• 6 cups vegetable broth (OR chicken broth for a non-vegetarian option)
• 1 teaspoon Italian seasoning
• 2 cups uncooked penne pasta
• 2 cups baby spinach, coarsely chopped
• Salt and pepper to taste

Details

Adapted from wholeandheavenlyoven.com

Preparation

Step 1

In a large pot over medium-high heat, saute carrots, celery, onion, zucchini, and garlic in olive oil until just barely tender. Reduce heat to medium and stir in tomato paste, tomatoes, and beans.
Gradually add vegetable broth and Italian seasoning. Bring to a low simmer, stirring occasionally. Stir in penne pasta and spinach, then let soup simmer until pasta is cooked and veggies are tender, about 7 minutes. Season minestrone with salt and pepper and serve warm.