This hearty, vegetable-packed soup builds a deeply savory base from slowly softened onion, carrot, and celery, brightened with garlic and a spoonful of tomato paste cooked down until sweet and rich. Diced tomatoes and creamy cannellini beans simmer together into a comforting broth studded with tender zucchini and small pasta shapes, while a handful of baby spinach wilts in at the end for freshness and color. Dried oregano, basil, and thyme keep the flavor classic and herby, and a finishing scatter of fresh basil leaves adds a bright, aromatic lift right before serving. It's the kind of one-pot meal that tastes like it simmered all day, with cozy texture from the beans and pasta in every spoonful. This one is a great fit for a vegan kitchen, delivering all the warmth and heartiness of a classic minestrone without missing a beat.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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