Minestrone Soup Recipe
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
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Servings
8
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Calories
148 kcal
-
Cuisine
Mediterranean, Vegan
Minestrone Soup Recipe
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This is the best vegan minestrone soup recipe. You are going to love how filling, healthy and delicious it is.
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Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 medium carrot
- 2 stalks celery
- ¼ cup tomato paste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes
- 2 bay leaves
- 4 oz green beans
- 1 medium zucchini
- 1-540 ml can white beans
- 1-540 ml can diced tomatoes
- 1 tbsp bouillon paste
- 4 cups boiling water
- 1 cup pastina pasta
- 2 cups green kale chopped
- Juice of ½ lemon
- Vegan Parmesan Cheese
Instructions
- For the soup, prepare all of your vegetables.
- Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.
- In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion. Sweat this out for around 3 - 5 minutes. Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine. The longer you cook this, the stronger the flavors will be!
- Add the bouillon paste and boiling water to the pot.
- Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.
- Stir in the kale and cook for 5 minutes.
- Squeeze the juice for half of a lemon into the pot and stir.
- Adjust any seasonings to taste.
- Serve immediately with grated vegan parmesan cheese!
Notes
- Make this dairy-free/vegan by omitting the parmesan cheese or swapping it for a plant-based one!
- Make this dairy-free/vegan by omitting the parmesan cheese or swapping it for a plant-based one!
- Substitute the Pastina pasta with your favorite gluten-free pasta OR dice up 2 medium potatoes and cook with the other vegetables.
- Substitute the Pastina pasta with your favorite gluten-free pasta OR dice up 2 medium potatoes and cook with the other vegetables.
- Add in more/any of your favorite vegetables! Create the ultimate nutrient-packed vegetable soup!
- Add in more/any of your favorite vegetables! Create the ultimate nutrient-packed vegetable soup!
- Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.
- Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
8
Calories
148kcal
(7%)
Carbohydrates
24g
(8%)
Protein
5.1g
(10%)
Fat
4.5g
(7%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
0.6g
Cholesterol
0.5mg
(0%)
Sodium
415.8mg
(17%)
Fiber
4.1g
(16%)
Sugar
5.5g
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 148kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 5.1g | 10% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 415.8mg | 17% |
| Fiber | 4.1g | 16% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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