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It’s that time of year for soup, soup and more soup! There’s nothing that my body craves more during the chilly winter months than a warm bowl of hearty soup. Minestrone has always been one of my favorites because you can throw just about any vegetable or bean in the mix and it will taste delicious. You really can’t mess this recipe up, trust me.
This soup starts with sauteed garlic and yellow onion. Then, we add carrots, celery, and zucchini. I love using carrots in soup to add a subtle sweetness.
Next, we add the star of the show, Muir Glen Canned Tomatoes. Muir Glen has always been my go-to canned tomato brand. In order to grow a better tasting tomato, they believe it must be grown organically. Their farmers in the Sacramento Valley of California work together with local pollinators (aka bees!) to keep a healthy ecosystem and produce the best tomatoes possible. However, not every tomato is good enough for the cans, which is why they have created a composting facility for any tomato waste. Muir Glen focuses on working in harmony with their environment because it’s what makes their tomatoes taste better and the planet a happier place.
Muir Glen is currently running a $10/10 deal on their 14.5oz Canned Tomatoes – SCORE! You can purchase Muir Glen products from your local co-op. If you’re not familiar with co-ops, they are a company that is owned by customers who invest in the business. By shopping at co-ops, you support local farmers, product suppliers, and staff who live and work in your community. Find your local co-op here with their store locator!
The final ingredient is gluten-free pasta. You could sub pasta for beans if you like. I think the addition of one of these ingredients makes this soup extra hearty.
I hope you love this soup! It’s hearty, flavorful, and versatile. This is the perfect quick dinner that saves well for leftovers. The flavor just gets better with time!
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Muir Glen Vegan Minestrone Soup
Ingredients
- 1 tsp Coconut or Avocado Oil
- 1 large Yellow Onion
- 4 Garlic Cloves minced
- 2 large Celery Stalks chopped
- 3-4 large Carrots chopped
- 2 large Zucchini quartered
- 28 oz can Muir Glen Fire Roasted Diced Tomatoes
- 24 oz Veggie Broth
- 1 tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Dried Oregano
- ¼ tsp Thyme
- ½ cup Lentil Pasta can sub any pasta
- 1 cup Baby Spinach
- 3 Tbs Fresh Basil chopped
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
- Add celery, carrots and crushed tomatoes and cook for about 5 minutes.
- Add the zucchini, vegetable broth, salt, and spices and bring to a boil. Then simmer on low for 15 to 18 minutes.
- Add pasta and simmer for about 12 minutes. Taste and adjust salt, herbs, and heat.
- Gently fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with additional fresh basil.
