Name: Hearty Vegetarian Minestrone
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, diced; 4 cloves garlic, minced; 3 large carrots, diced; 4 stalks celery, diced; 0.5 (10 ounce) package frozen cut green beans; 1 teaspoon dried oregano; 1 teaspoon dried basil; salt and ground black pepper to taste; 1 (28 ounce) can diced tomatoes; 1 (14 ounce) can crushed tomatoes; 6 cups vegetable broth; 0.25 cup water, or as needed; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 cup elbow macaroni; 0.33333334326744 cup vegan shredded Parmesan-style cheese; 2 tablespoons chopped fresh basil

Ingredients

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
Step 2

Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
Step 3

Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
Step 4

Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Enjoy your meal!