quick meals: minestrone soup
This simple, homey soup is easy to make for a quick weeknight dinner. This recipe is adapted from Vegan Yum Yum. And it’s super pretty with all those gorgeous vegetables!
¼ cup extra-virgin olive oil
2 cups diced onion
2-4 cloves garlic, minced
6 cups vegetable broth
1 (14-ounce) can crushed tomatoes
1 cup small elbows, macaroni, or spiral
1 cup diced carrot
1 Tablespoon tomato paste
½ teaspoon celery salt
2 cups chopped green kale or spinach
½ cup green peas
¼ cup chopped fresh basil
1 Tablespoon lemon zest
Salt and black pepper, as needed
- Add olive oil to a large stockpot and warm over medium heat. Add onions and garlic, and cook until soft- about 15 minutes.
- Add broth, tomatoes, noodles, and carrots to onions and bring to a boil. Stir in tomato paste and celery salt and cook until noodles soften.
- Add kale, peas, basil, and zest when noodles are finished cooking. Stir to combine and wilt greens. Season with salt and pepper.
- Divide into serving bowls and serve alongside bread or salads. Enjoy!
Yield: 6-8 Servings