$5.00, 4 servings
I had an errant box of penne, canned tomatos, dry garbanzos, so all I had to buy was a little basil and a small amount of baby spinach for this fancy soup. I’d like to personally thank my vegan broth powder for being there for me when I needed it. Broth powder, you’ve been with me all year and you’re still kickin’! Without you, this soup wouldn’t be possible.
Vegan Minestrone Soup
- 1 28 oz. can of diced tomatoes with italian seasoning
- half a can of cannelini beans, half can of white kidney beans
- 1-1.5 cups vegatable broth
- 1 medium orange or yellow bell pepper (orange peppers are sweeter)
- 3-4 Tbs of double-concentrated tomato paste
- 1 tsp dried basil
- 1.5 tsp garlic powder
- 1 cup dry rigatoni, penne or small shells (Medium shells are bigger, but also fun.)
- 2 to 3 cups baby spinach
- minced fresh basil, about a handful of leaves
That’s not corn you see in the soup, it’s yellow pepper! (Corn? Eww! Never.)
I love these cans, they look like something from the past.
1. Combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning and pasta.
2. Bring to boiling over high heat. Reduce heat to medium.
3. Cook, covered, for 10 minutes, stirring occassionally, just until pasta is barely tender.
4. Stir in spinach, ladle into bowls, add basil on top.
Here is my lunch the next day! Soup leftovers and sauteed spinach on the side.