📖 Instructions

1. First, gather your ingredients. Make sure you've chopped all your vegetables before you start. It makes the process a lot smoother. Trust me on this one; I learned the hard way!
2. Next, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened about 5-7 minutes, stirring occasionally. Don't let them brown too much. Aim for tender and translucent.
3. Add the garlic and cook for another minute, until fragrant. This is where the real magic happens. The aroma is divine!
4. Stir in the diced tomatoes, vegetable broth, and all of your beans (kidney, cannellini, chickpeas, whatever your heart desires!). Bring the mixture to a boil. Then, reduce the heat and simmer for at least 20 minutes, or longer, if you like a richer flavor. The longer it simmers, the better it tastes!
5. Add the pasta and cook according to package directions. Usually, this will be about 10 minutes, but make sure to check regularly. Nobody wants mushy pasta!
6. Stir in the chopped greens (kale, spinach, or chard). Cook for another 2-3 minutes, or until wilted. If you're using delicate greens like spinach, add them towards the end to avoid overcooking.
7. If desired, use an immersion blender to partially puree the soup for a creamier texture. I usually do half and half – keeping some chunkier bits for texture.
8. Season with salt, pepper, Italian herbs, and a pinch of red pepper flakes if you like a bit of a kick. Taste and adjust seasoning as needed. This step is crucial, don't skip it!
9. Finally, ladle the soup into bowls and top with your favorite vegan cheese, a drizzle of olive oil, and a sprinkle of fresh herbs, like basil or parsley. And there you have it! A bowl of hearty, delicious Vegan Minestrone Soup!