Try making this delicious soup to warm up on a cool fall day!

Minestrone Soup (Vegan)

Prep: 15 minutes
Cook: 30 minutes

Serves: 6

  • 2 tbsp. Our Family® Olive Oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 medium celery stalks, chopped
  • 1 tsp. Our Family® Kosher Salt
  • 1/2 tsp. Our Family® Ground Black Pepper
  • 1/2 tsp. Our Family® Dried Oregano
  • 6 cups Our Family® Vegetable Broth
  • 1 (15-oz.) can Our Family® Diced Tomatoes
  • 1 (15-oz.) can Our Family® Red Kidney Beans
  • 1 (15-oz.) can Our Family® Cannellini Beans
  • 1/2 cup uncooked Our Family® Macaroni Shells Pasta
  • 1/4 cup chopped fresh parsley
  1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt, pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
  2. Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue to cook for 6 to 8 minutes, or until pasta is tender.
  3. Stir in chopped parsley and season with more salt and pepper, to taste.
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