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!

minestrone soup with quinoa noodles!

Minestrone Soup

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

  1. Add olive oil to a large stockpot and warm over medium heat. Add onions and garlic, and cook until soft- about 15 minutes.
  2. 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.
  3. Add kale, peas, basil, and zest when noodles are finished cooking. Stir to combine and wilt greens. Season with salt and pepper.
  4. Divide into serving bowls and serve alongside bread or salads. Enjoy!

Yield: 6-8 Servings

super sexy close up


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram
  • Yum! That looks like total comfort food.