Empty My Fridge
Minestrone
Ingredients
- Olive oil1 tsp
- Onion · chopped½ cups
- Garlic4 cloves
- Celery · chopped½ cups
- Carrot · chopped¾ cups
- Tomato · diced28 oz
- Cannellini bean15 oz
- Zucchini · chopped1 cup
- Salt½ tsp
- Oregano½ tsp
- Thyme¼ tsp
- Black pepper¼ tsp
- Macaroni pasta½ cups
- Spinach1 cup
- Basil · chopped3 tbsp
- Parmesan cheese
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 4 minutes, until translucent.
- Add the celery, carrots and diced tomatoes and bring to a boil, about 4 to 5 minutes.
- Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
- Add 1/2 cup pasta and simmer for 12 minutes or more. Taste and adjust salt, herbs and heat.
- Fold in the spinach and 2 tablespoons of the chopped basil and simmer for another minute. Serve hot, garnished with the remaining basil and vegan parmesan.
Summarized from Vegan Richa's video. Watch it for the details.
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