PP Minestrone Soup

Chef: Cory Warren, Lean Green Dad

Makes: 6-8 Servings

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

INGREDIENTS

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 carrot, peeled and diced

• 4 stalks celery, cleaned and diced

• 4 c vegetable broth

• 1-15 oz can tomato juice

• 1-15 oz can tomatoes, diced

• 8 oz gluten-free Tinkyada brown rice elbow pasta noodles

• 1 15 oz can red kidney beans, rinsed and drained

• 1 15 oz can white beans, rinsed and drained

• 2 lg handfuls of freshly chopped baby spinach

• 1 t coriander (you can substitute cumin)

• 1 t oregano

• 1 t fresh ground black pepper

• 1 t basil

• 1 t paprika

• Sea salt to taste

Garnish

• Fresh parsley, chopped (optional)

DIRECTIONS

1. In a large pot, over medium heat, simmer the onion, garlic, carrot, and celery in the vegetable broth for 20 min.

2. Add the tomato juice, diced tomatoes, dry pasta noodles, beans, spinach, and spices. Continue cooking for 20 more minutes.

3. Salt the soup to taste and serve topped with fresh parsley.

4. Enjoy!

Cory Warren is a husband, father of three, and vegan athlete who helps busy families eat more plant-based foods! His blog, Lean Green DAD, helps over-scheduled, busy people (mostly parents) maintain a healthy balance of plant-based nutrition, fitness, and overall wellness so they can go the extra mile for their families. For HEALTHY plant-based dinners in 15min or less, 5 delicious recipes sent to your inbox weekly, Click on MEAL PLAN. Also, find Cory on Facebook, Instagram, YouTube, and Pinterest.