This delicious plant-based minestrone soup is the perfect wfpb soup to keep you warm this winter. It's full of vegetables like squash, zucchini, carrots, tomatoes and much more. This vegan recipe makes for an incredibly easy homemade soup that's hearty, healthy and comforting.
Cook your beans, skip if using canned beans.
In a large stock pot over medium to high heat, add diced onion, pressed garlic cloves, chopped bell pepper and chopped carrots. Add a splash of water and sauté until vegetables are just slightly soft. Then add in chopped zucchini, squash, and green beans. Let cook for about 3 minutes.
Add in your water or vegetable stock, beans, diced tomatoes, and tomato paste. Bring to a boil.
Once boiling, add in your pasta and reduce to a simmer. Cook for roughly 10 minutes, or until pasta is fully cooked.
Stir in basil, oregano, parsley, salt and pepper.
Add in spinach and let cook until wilted.
Serve.