Budget-Friendly Vegan Minestrone
Servings: 3 meals
Ingredients
- 1 TBSP olive oil
- 1 onion diced small
- 2 carrot diced small
- 2 clove garlic minced
- 2 TBSP tomato paste optional
- salt and pepper to taste
- 28 oz can of diced tomatoes undrained
- 6 cups water divided, or veggie or chicken broth
- 1/2 cup lentils
- 1 tsp oregano
- 6 oz mixed frozen veggies or 2 cups seasonal veg, diced small
- 6 oz elbow macaroni or small pasta of your choice
Instructions
- Heat up a large pot over a medium heat and add the olive oil. After a minute or two, stir in the onions and carrots with a pinch of salt. Cook for 5-7 minutes over medium-low heat, stirring, until the onions start to soften and become fragrant.
- Add the garlic, tomato paste and more salt and pepper. Stir to coat the veggies in the paste and cook on medium for 2-3 minutes.
- Add the can of diced tomatoes, 3 cups of water, lentils, and oregano. Add another pinch of salt. Bring the mixture to a boil, then cover and reduce to a simmer. Let the lentils cook for about 15 minutes.
- Add the remaining 3 cups of water, mixed frozen veggies and pasta. Add a generous pinch of salt. Bring the pot to a boil, then reduce the heat and let the pasta cook through for about 10-12 minutes.
- Taste the soup and adjust spices as needed! Then divide it among your containers and let it cool for 15-20 minutes before sealing and storing.
