Minestrone Soup with Tiny “Meatballs” - Vegan

Submitted by: monica on April 25, 2020

6 Servings

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
2 medium carrots, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes,
undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
5 cups vegetable stock
Salt and black pepper
2 medium zucchini, cut into 1/2-inch dice
1 1/2 cups cooked or 1 (15.5-ounce) can cannellini beans or other white beans, drained and rinsed
3 cups chopped fresh spinach
2 tablespoons minced fresh parsley
12 to 16 small cooked Wheatballs

Instructions

  1. In a large pot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic, cover, and cook until softened, about 10 minutes.
  2. Add the tomatoes with their juice, basil, oregano, stock, and salt and pep- per to taste. (The amount of salt needed depends on the saltiness of your stock.) Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
  3. Add the zucchini and beans and cook until the zucchini is softened, another 15 minutes.
  4. Stir in the spinach and simmer until wilted, about 2 minutes. Just before serving, add the parsley and the wheatballs and taste and adjust seasonings, if necessary. Serve hot.

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