Hearty Minestrone Soup


1 tablespoon olive oil
1 onion, diced
3 stalks celery, sliced
3 cloves garlic, minced
4 cups vegetable broth
1 24 ounce jar marinara sauce
1 cup red wine, (optional)
1 tablespoon Italian Herbs
3 carrots, peeled and sliced
1 handful green beans, stem ends removed and cut into inch pieces
1 medium zucchini, stem ends removed and sliced into 1/4” half circles
1/2 bunch fresh kale, stems removed and chopped
1/2 bunch Italian flat leaf parsley, stems removed and chopped
1 5 ounce can diced tomatoes
1 5 oz. can kidney beans, drained
1 5 oz. can garbanzo beans, drained
2 cups small dried pasta shells
Freshly ground sea salt and black pepper, to taste
Vegan Parmesan Cheese
Red Pepper Flakes


  1. Wash and prepare all the vegetables. In a large stock pot heat one tablespoon of olive oil to medium high, sauté the onion and celery until they begin to soften and become translucent. Add the garlic and continue sautéing an additional 2-3 minutes.
  2. Next, add the vegetable broth, marinara sauce, optional red wine, Italian herbs, carrots, green beans, zucchini, kale, parsley, and diced tomatoes. Bring to a boil then reduce the heat, partially cover the pot with a lid and simmer for 20 minutes. Remove the lid, add the drained kidney beans, garbanzo beans, and dry pasta shells. Continue simmering uncovered until the pasta is al dente and the vegetables are tender.
  3. Serve hot with a side of fresh bread. Garnish the soup with chopped Italian parsley, vegan parmesan, and optional red pepper flakes.
  4. *Note
  5. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
  6. *[url=http://www.findinghealthfulness.com]www.findinghealthfulness.com[/url]