Vegan Minestrone with Mediterranean Vegetables

Zutaten

• ✓2 tbsp Olive oil
• ✓1 large Onion, diced
• ✓2 Garlic cloves, finely chopped
• ✓2 Carrots, diced
• ✓2 Celery stalks, diced
• ✓1 Red bell pepper, diced
• ✓1 Zucchini, diced
• ✓400 g Chopped tomatoes, canned
• ✓400 g Kidney beans, canned, rinsed and drained
• ✓400 g White beans (Cannellini), canned, rinsed and drained
• ✓1 liter Vegetable broth
• ✓1 tsp Dried oregano
• ✓1 tsp Dried basil
• ✓to taste Salt
• ✓to taste Black pepper
• ✓100 g Small pasta
• ✓some Fresh parsley, for garnish

Zubereitung

1. 1

   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sauté for about 5-7 minutes until softened.

2. 2

   Add bell pepper and zucchini and continue to sauté for another 3-4 minutes.

3. 3

   Stir in chopped tomatoes, kidney beans, white beans, vegetable broth, oregano, and basil.

4. 4

   Bring to a boil, then reduce heat and simmer for about 15-20 minutes, until the vegetables are tender.

5. 5

   Add the pasta and cook according to package directions until al dente.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve garnished with fresh parsley.