Here are 28 Meatless Meals You Can Eat During Lent and How to Prepare Them

22. MINESTRONE SOUP

 

  • PREP TIME: 15 minutes
  • COOK TIME: 40 minutes
  • TOTAL TIME: 55 minutes
  • YIELD: 8

INGREDIENTS

  • 1 1/2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 carrots, thinly sliced
  • 2 stalks celery, sliced
  • 1 1/2 small zucchini, chopped
  • 4 cloves garlic, minced
  • 1 can red kidney beans, drained and rinsed
  • 1 can white kidney beans, drained and rinsed
  • 2 can diced tomatoes with juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 cup hot water
  • 1 1/2 cups small pasta
  • 6 packed cups fresh spinach leaves
  • Grated parmesan or pecorino romano, for serving (optional)

INSTRUCTIONS

  1. In a large stockpot, saute the onions, carrots, and celery over medium-high heat for 5 minutes.
  2. Add zucchini and garlic – cook for 2 minutes.
  3. Add the beans, tomatoes, spices, broth and water.
  4. Reduce heat to medium and simmer for 20 minutes.
  5. Stir in the pasta and cook until tender – about 8 minutes (depending on pasta choice).
  6. Add the spinach and cook until wilted.
  7. Serve immediately with grated cheese.

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