Vegan Minestrone Soup
Hearty and filling vegan minestrone soup recipe
Pin Recipe
Servings -4 people
Calories -337kcal
Recipe Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (chopped)
- 1 onion (chopped)
- 1 bay leaf
- 1 medium carrot (chopped)
- 1/2 cup chopped celery
- 1 cup sliced green beans
- 1/2 cup fresh green peas
- 1 medium zucchini (chopped)
- 2 tablespoons tomato paste
- 1 tablespoon mixed herbs
- 1/4 cup sun-dried tomatoes (optional)
- 1 cup tomato puree
- 3/4 cup maraconi
- 1.5 cups kidney beans (cooked or canned)
- 4 cups veggie stock
- Salt
- Pepper
- 2 handful spinach
Instructions
- Set a large cooking pot over medium heat. Add oil.
- Once it's hot, add garlic + onion + bay leaf + carrot + celery. Stir-sauté for 5 minutes.
- Now add green beans + green peas + zucchini. Mix well and stir-sauté for 5 more minutes.
- Next, add tomato paste + dried herbs + sun-dried tomatoes. Mix well and stir-cook for 2 minutes.
- Add tomato puree + macaroni + cooked/canned kidney bean + veggie stock + salt + pepper.
- Turn up the heat to high and give everything a nice and gentle stir. As it stars boiling, turn down the heat to medium and let it simmer for about 8 minutes.
- *After 8 minutes* Uncover and turn down the heat to low.
- Add spinach. Mix well and cook for 1-2 minute or until the spinach is wilted. Your vegan minestrone soup is ready.
- Turn off the heat. Transfer to serving bowl(s) and enjoy while it's still hot!
Nutrition
Sodium: 1082 mg | Calcium: 103 mg | Vitamin C: 41 mg | Vitamin A: 5540 IU | Sugar: 15 g | Fiber: 12 g | Potassium: 1363 mg | Calories: 337 kcal | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1 g | Saturated Fat: 1 g | Fat: 8 g | Protein: 14 g | Carbohydrates: 56 g | Iron: 6 mg
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