Muir Glen Vegan Minestrone Soup
Hearty veggie-based soup made with onion, carrots, celery, zucchini, tomatoes, lentil pasta, and herbs, like basil.
Ingredients
- 1 tsp Coconut or Avocado Oil
- 1 large Yellow Onion
- 4 Garlic Cloves minced
- 2 large Celery Stalks chopped
- 3-4 large Carrots chopped
- 2 large Zucchini quartered
- 28 oz can Muir Glen Fire Roasted Diced Tomatoes
- 24 oz Veggie Broth
- 1 tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Dried Oregano
- ¼ tsp Thyme
- ½ cup Lentil Pasta can sub any pasta
- 1 cup Baby Spinach
- 3 Tbs Fresh Basil chopped
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
- Add celery, carrots and crushed tomatoes and cook for about 5 minutes.
- Add the zucchini, vegetable broth, salt, and spices and bring to a boil. Then simmer on low for 15 to 18 minutes.
- Add pasta and simmer for about 12 minutes. Taste and adjust salt, herbs, and heat.
- Gently fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with additional fresh basil.
Notes
Best enojoyed within a few days after making. Otherwise, store in an airtight container in the freezer.