vegan minestrone soup

A recipe for vegan minestrone soup:

Ingredients:

- 2 tablespoons olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 2 medium carrots, diced

- 2 celery stalks, diced

- 1 zucchini, diced

- 1 cup green beans, trimmed and cut into 1-inch pieces

- 1 can (14 ounces) diced tomatoes

- 4 cups vegetable broth

- 1 can (15 ounces) cannellini beans, drained and rinsed

- 1/2 cup small pasta (such as shells or macaroni)

- 1 teaspoon dried basil

- 1 teaspoon dried oregano

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.

2. Add the diced carrots, celery, zucchini, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.

3. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

4. Add the cannellini beans and pasta to the pot. Continue simmering for another 10 minutes or until the pasta is cooked al dente.

5. Stir in the dried basil, dried oregano, salt, and pepper. Adjust the seasonings to taste.

6. Remove the pot from the heat. Let the soup cool slightly before serving.

7. Ladle the vegan minestrone soup into bowls and garnish with fresh parsley.

8. Enjoy your delicious vegan minestrone soup!

Feel free to customize the recipe by adding or substituting other vegetables of your choice. You can also add some nutritional yeast or vegan Parmesan cheese for extra flavor if desired.