How to prepare vegan minestrone

Prepare easy vegan minestrone that serves 4-5 people. The prep time for this recipe is 8 minutes and cooks in 30-40 minutes.

Great soup is at your fingertips! Give this recipe a try for an extremely healthy and hearty meal.
2 medium carrots, chopped
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water or veggie broth
1 can, 14.5 oz, stewed or diced tomatoes, undrained
1 can, 14.5 oz, kidney beans, drained and rinsed slightly
¾ tsp dried basil
1 cup spinach, fresh or frozen
2/3 cup cooked pasta, any shape
salt and pepper to taste
In a saucepan, sauté carrots, celery, onion and garlic in oil for 5 minutes. Add water/broth, tomatoes, and beans; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
Notes
Sauté one cup chopped cabbage with the carrots, celery and onion for some added texture and fiber.
Italian stewed tomatoes would add a nice layer of flavor.
This soup would be great with or without the pasta; for even more fiber, try using a whole-wheat variety.
If available in your area, you can try substituting edamame (green soy beans) instead of the kidney beans.