Tuscan Minestrone Soup

Classic Italian Vegetable and Bean Soup. A rustic, vegetable-rich soup inspired by traditional Tuscan cooking.
From Cooking Vegan by Vesanto Melina MS, RD and Chef Joseph Forest, Book Publishing Co, page 104

Servings: 8
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

• 2 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potato
• 1/2 cup green beans
• 2 tbsp fresh basil (or 2 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 4 cups water or stock
• 1 cup tomato sauce
• 1 cup cooked white beans
• 1 tsp salt
• 1 cup diced zucchini

Instructions

1. Heat oil in a pot over medium heat.
2. Cook onion for 3–5 minutes until tender.
3. Add garlic, carrots, celery, potato, and green beans. Cook 3 minutes.
4. Add basil, rosemary, water, tomato sauce, beans, and salt.
5. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
6. Add zucchini and cook 5 more minutes until vegetables are tender.

Adjust seasoning and serve.