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Muir Glen Vegan Minestrone Soup | Living Well With Nic

Muir Glen Vegan Minestrone Soup

Hearty veggie-based soup made with onion, carrots, celery, zucchini, tomatoes, lentil pasta, and herbs, like basil.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course, Soup
Ingredients Method Notes

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

Method
 

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
  2. Add celery, carrots and crushed tomatoes and cook for about 5 minutes.
  3. Add the zucchini, vegetable broth, salt, and spices and bring to a boil. Then simmer on low for 15 to 18 minutes.
  4. Add pasta and simmer for about 12 minutes. Taste and adjust salt, herbs, and heat.
  5. 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.