This soup is the perfect way to eat your veggies! Each serving of this hearty Italian soup contains 2 servings of vegetables, so eat up! It also freezes well, so you can make extra for busy evenings.

Ingredients

• 5 cup water (filtered)

• 2 cups tomatoes (boiled, peeled)

• 1 cup tomato sauce

• 0.5 cup kidney beans (raw or canned)

• 0.5 cup lentils (raw)

• 0.5 cup cannellini beans (raw or canned)

• 0.25 cup peas (frozen or canned)

• 0.25 cup green beans (frozen or canned)

• 1 whole onion (diced (large pieces))

• 0.5 whole zucchini (sliced)

• 4 cloves garlic (sliced or minced)

• 2 whole potatoes (peeled, chopped into 1 inch pieces)

• 1 tbsp italian season

• 1.5 tsp sea salt ((or to taste))

• 1 tsp pepper (ground)

• 3 bay leaves (dried)

• 1 cup pasta (dry, shells)

• 1 tsp olive oil

Cooking Instructions

1. Bring your water to a boil in your pot or pressure cooker.

2. Add your potatoes, and any of the raw legumes (lentils, beans, and/or cannellini beans) you'll be using. Cook until all of these ingredients are soft.

3. Add any canned or frozen foods (legumes, peas, green beans), onions, garlic, and tomato sauce to the pot. Cook for about 5-8 more minutes.

4. Add zucchini, italian seasoning, salt, pepper, and bay leaves. Cook for 5 more minutes, or until zucchini is almost fully cooked.

5. Add dry pasta shells and olive oil to the soup. Continue cooking until pasta is ready. Do not overcook pasta, as it will become softer in the soup over time.

6. Garnish each bowl with fresh basil, and serve with ciabatta bread. Enjoy!

-Don't toss out your potato peels! Wash, then season and bake/fry for quick and easy chips!

Store Bought Vegan Minestrone Soups

More Vegan Appetizers