Vegan Minestrone Soup

Ingredients

• Garlic

  Raw

  5 cloves, minced or 15g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Rustic Bread

  Boulangerie Ace Bakery

  2 slices or 80g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Carrots

  Raw

  1 cup chopped or 128g

• Organic Vegetable Broth, Low Sodium

  Whole Foods Market

  3 cup or 720g

• Water

  Plain, clean water

  3 cup or 710g

• Salt

  Table

  ¾ tsp or 5g

• Ditalini

  Wegmans

  1 cup dry or 112g

• Zucchini

  Whole Foods Market

  10 oz or 284g

• Cannellini Beans in Water

  Tesco

  1 can or 246g

• Kale

  Scotch, raw

  3 cup, chopped or 201g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat oven to 350 degrees F. Cook garlic and 2 tablespoons oil in a medium skillet over medium heat, stirring constantly, until the garlic is softened, 3 to 4 minutes. Add bread; toss to coat. Spread the mixture evenly on a baking sheet. Bake until toasted, 8 to 10 minutes.
2. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add leek and carrots; cook, stirring occasionally, until softened, 5 to 6 minutes. Add broth, water and salt; cover and bring to a boil over high heat. Add pasta and reduce heat to medium-high; cook uncovered, stirring often, for 5 minutes. Add zucchini; cook, stirring occasionally, until the pasta is al dente, about 5 minutes. Stir in beans, kale, peas and pepper. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Ladle the soup evenly into 6 bowls; sprinkle with the croutons.
3. (source: https://www.eatingwell.com/recipe/277500/vegan-minestrone-soup/)

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