Vegan Minestrone Soup

When it's raining, cold or I'm felling under the weather this is my all time favorite go to recipe. My husband absolutely loves it as well. Today I'm making a huge batch of this soup in hopes to fight off this head/sinus cold. Please don't fail me now soup!! 

You will need:

1 28oz container of diced tomatoes 

2 32oz boxes vegetable stock

2 large russet potatoes peeled and diced 

into bite size pieces

2 medium zucchini peeled and diced

2 15oz cans kidney beans, cannellini beans or both drained and rinsed 

1 cup diced carrots

4 cups kale or spinach 

1/2 pound of cooked ditalini pasta 

Olive oil

Kosher salt

Ground black pepper 

Garlic powder 

Basil

Nutritional Yeast (optional)

Italian bread for dipping (optional)

Directions:

In a large soup pot heat a few splashes of olive oil on medium low heat. Sauté carrots and potatoes for 10 minutes or until they start to soften. Add in the zucchini. Cook for 5 minutes.

Once they are almost fork tender add in the diced tomatoes and vegetable stock. Boil for 15 minutes. 

Meanwhile cook your pasta according to the package directions. Set aside. 

Add the beans to the soup. If using kale you can add your kale now. If using spinach stir into the soup the last few minutes. 

Season with salt, pepper, garlic powder and nutritional yeast. I just eyeball it because I've made it so many times. Season to your taste and remember you can always add more seasoning, but you can't take it out. 

Simmer on low for another 15 minutes.

Ladle a spoonful of pasta in each soup bowl. I prefer to do it this way so my pasta doesn't get soggy. Serve with Italian bread if desired.