Yes, I am aware that it is winter. I have never loved minestrone but I thought I would give it another chance. And you know what? This soup was good! My kids picked out various veggies, but husband and I both really liked it. And it was easy peasy!
Springtime Vegetarian Minestrone Soup
time needed: 30 min.
1 cup sliced carrots
1 cup diced celery
1 large onion, diced
2 cups zucchini, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons tomato paste
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, drained
6 cups vegetable broth
1 teaspoon Italian seasoning
2 cups uncooked penne pasta
2 cups baby spinach, coarsely chopped
Salt and pepper to taste
In a large pot over medium-high heat, saute carrots, celery, onion, zucchini, and garlic in olive oil until just barely tender. Reduce heat to medium and stir in tomato paste, tomatoes, and beans.
Gradually add vegetable broth and Italian seasoning. Bring to a low simmer, stirring occasionally. Stir in penne pasta and spinach, then let soup simmer until pasta is cooked and veggies are tender, about 7 minutes. Season minestrone with salt and pepper and serve warm.