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Dinner Tonight: Hearty Vegan Minestrone
Posted on by Neal Barnard, MD, FACC

Hearty Vegan Minestrone
Recipe by Noah Kauffman Makes 8 Servings Ingredients • 1/2 onion, chopped • 6 cups low-sodium vegetable broth, divided • 4 cloves garlic, finely chopped • 1 cup carrots, diced • 2 stalks celery, sliced • 2 potatoes, peeled and diced • 1 28-oz can diced tomatoes • 1 zucchini, chopped • 2 tsp dried basil • 1 tbsp dried parsley • 1/4 tsp sea salt • Black pepper (to taste) • 1 15-oz can kidney beans, drained and rinsed • 1 cup dry macaroni noodles • 1/2 cup frozen lima beans • 1 1/2 cups fresh chopped spinach, or 1/2 cup frozen chopped spinach Directions Sauté the onion in 1/4 cup of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and sauté for 3 more minutes. Add the carrots, celery, potatoes, tomatoes and remaining vegetable broth. Increase the heat to medium-high to bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes. Then add the zucchini, basil, parsley, sea salt, black pepper, kidney beans, macaroni, and lima beans. Increase the heat to medium-high to bring back to a boil. Boil for 1 minute, then reduce the heat to simmer on low, covered, for 8 more minutes. Add the spinach and cook for 3 more minutes. Serve and enjoy! Photo from here, with thanks.
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