Vegan Minestrone Soup by Blondelish

olive oil, onion, carrot, celery, garlic, tomato paste, dried oregano, dried basil, bay leaf, rosemary, tomato passata, zucchini, broccoli, red kidney beans, garbanzo beans, dried shell pasta, vegetable broth, water, baby spinach, balsamic vinegar, sea salt and black pepper

Prep Time: 10 min
Cook Time: 7 min
Total Time: 17 min

– 1 tbsp olive oil
– 1 onion, diced
– 1 medium carrot, chopped
– 1 large celery stalk, chopped
– 2 garlic cloves, minced
– 3 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– 2 bay leaves
– 1 fresh rosemary spring
– 1 can (15 oz) tomato passata
– 2 small zucchini
– 1/2 head of broccoli (broken into florets)
– 1 can (15 oz) red kidney beans (drained and rinsed)
– 1 can (15 oz) garbanzo beans/chickpeas (drained and rinsed)
– 1 cup dried small shell pasta
– 4 cups low sodium vegetable broth
– 2 cups water (or as needed to cover the veggies)
– 1 cup fresh baby spinach, chopped
– 1 tbsp balsamic vinegar
– sea salt and fresh ground black pepper (to your taste)