Vegan Minestrone Soup
A hearty and wholesome vegan minestrone soup packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a cozy, nourishing meal!
Ingredients
Ingredients:
- 4 garlic cloves, chopped
- ½ onions, chopped
- 2 celery stalks, cut into thick slices
- 2 carrots, medium or large, slice ¼ inch thick
- 1 Tbsp tomato paste
- 4 cups vegetables, medley, leafy vegetables or seasonal vegetables, I personally like to use broccoli, green beans and cabbage, cut into one inch pieces
- 2 liters + 2 cups low sodium vegetable broth
- 2 cups Roma tomatoes, chopped
- 3 bay leaves
- 1 Tbsp Italian herb seasoning
- 2 tsp red chili flakes, optional
- 1 ½ Tbsp kosher salt
- 1 ½ tsp black pepper
- 1 cup small pasta, uncooked
- 1 14-16 oz can borlotti beans, or beans of your choice, drained and rinsed
- ½ cup peas
Optional Garnish:
- parmesan cheese
- olive oil
Instructions
- In a pot, on medium heat, add cooking oil and sauté garlic, celery, carrots and onions for 5 minutes.
- Then add tomato paste and mix together and cook for 30 seconds.
- Add vegetable medley and mix it in and cook for one minute.
- Add vegetable broth, chopped tomatoes and its juice, bay leaves, Italian herb seasoning, red chili flakes, salt and pepper. Bring to a boil then reduce heat to low, cover with lid and let it simmer for 30 mins.
- Cook pasta until 2 minutes prior to al dente.
- After 30 minutes, remove lid from pot, add cooked pasta and beans to the broth, turn heat up and bring it to a boil then reduce heat and let it simmer for another 5 minutes, uncovered.
- Serve in individual bowls and garnish with parmesan cheese and drizzle of olive oil.
Nutrition
Serving: 1portion | Calories: 393kcal | Carbohydrates: 78g | Protein: 21g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2227mg | Potassium: 1115mg | Fiber: 21g | Sugar: 8g | Vitamin A: 12687IU | Vitamin C: 38mg | Calcium: 135mg | Iron: 5mg
Equipment
- 7 quart pot