A classic soup.  This is a low fat vegan derivative of Ellie Krieger’s recipe.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon ground pepper
1 28-ounce can diced tomatoes
6 cups vegetable broth
1 15-ounce can kidney beans, drained and rinsed
16 oz vegetable medley, frozen
1 cup elbow pasta
2 tablespoons chopped fresh basil

Preparation

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with chopped basil.

Nutrition

8 servings