Minestrone Soup

• 2 Tbsp Olive oil
• 1 Yellow Onion, large, small dice
• 1 1/2 cups Carrot, medium dice
• 1 1/2 cups Zucchini, medium dice
• 1 cup Celery, small dice
• 1 1/2 Tbsp Salt
• 5 Cloves garlic, large, minced
• 1 Tbsp Basil, dried
• 1 Tbsp Oregano, dried
• 1 tsp Black pepper, ground
• 2 Bay leaves
• 2 L Vegetable stock or low-sodium broth (see notes)
• 1 – 796 mL can Crushed tomatoes
• 1 – 398 mL can Diced tomatoes, no salt added
• 1 – 540 mL can Cannellini beans, drained & rinsed
• 1 cup Elbow pasta (small), whole grain
• 4 cups Baby Spinach
• 3 Tbsp Lemon juice, fresh
• 2 tsp sugar (optional)

Garnishes 

• 3/4 cup Parsley, flat-leaf, chopped
• Crushed red chili flakes (optional)
• Plant-based parmesan (optional)

1. Preheat a large stock pot over medium heat.
2. Add in the olive oil. Once warmed add in the onion, carrots, zucchini, celery, and the salt. Sauté until the onion is translucent and the vegetables have started to soften, 7-8 mins.
3. Next add the garlic, basil, oregano, bay leaves, and the black pepper. Combine everything and cook 2-3 mins longer, until fragrant.
4. Add the vegetable stock and crushed tomatoes, raise heat to med-high and bring to a boil for 5 minutes.
5. Stir in the diced tomatoes, cannellini beans, and pasta. Bring back to a boil, then lower to a simmer and cook until the pasta is al dente, 8-10 minutes.
6. Remove from the heat, stir in the baby spinach and lemon juice. Place the lid on the pot and allow to sit for 3-5 minutes while the spinach wilts, then taste and adjust seasoning as required.
7. Serve topped with parsley, crushed chili pepper flakes for heat, and grated plant-based parmesan. Pair with rustic bread on the side.

Notes:
Begin with half the amount of salt if using low-sodium broth. Hold off on the addition of any extra salt until the end of cooking if using salted vegetable broth