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Vegan Minestrone Soup
Whip up this Vegan Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
Course
Main Course
Cuisine
Italian
Keyword
Minestrone Soup, Veg Kitchen
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
servings
Calories
205
kcal
Author
Delicious Everyday
Ingredients
2
Tbsp
olive oil
½
onion
chopped
⅓
Cup
celery stalks
chopped
⅓
Cup
carrots
chopped
1
can
whole fire roasted tomatoes
1
can
kidney beans
1
Tsp
garlic powder
1
Tsp
onion powder
1
Tsp
Italian seasoning
1
large potato
diced
2
Cups
pasta
5
Cups
stock
salt and pepper, to taste
chopped parsley and parmesan cheese, for topping
US Customary
-
Metric
Instructions
Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
Add the potatoes, pasta, and stock. Stir.
Cover and cook on low for 10 minutes or until the pasta is done.
Notes
Dice the potatoes in small pieces so they cook at the same speed as the pasta.
Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
You can refrigerate minestrone soup for up to 2 days.
Nutrition
Calories:
205
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
1194
mg
|
Potassium:
164
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2455
IU
|
Vitamin C:
2
mg
|
Calcium:
27
mg
|
Iron:
1
mg