Easy Vegan Minestrone Soup

If you can open a can and fry onions, you can make this soup!


1 medium onion, chopped
2 tablespoons olive oil
42 oz of vegetable broth
3-4 cloves of garlic, finely chopped
1 (28-ounce) can diced tomatoes
1 15.5-ounce) can chickpeas, rinsed
1 (15.5-ounce can kidney beans, rinsed
10 ounces frozen spinach or kale
½ cup dried macaroni or other small pasta
1 teaspoon Italian seasoning
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon pepper


In a large pot, cook onions in olive oil over medium heat, until onions are translucent. Add garlic and cook about 1 minute. Add broth and tomatoes. Stir, then add beans, spinach and seasonings. Bring to a simmer then add macaroni. Cover and turn down heat to medium-low for about 12 minutes or until pasta is tender.

Non-vegan options: Chicken or beef broth may be substituted for vegetable broth.. Serve with some parmesan cheese sprinkled on top.

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