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.
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Servings: servings
Ingredients
- 2 tablespoon 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 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 large potato diced
- 2 Cups pasta
- 5 Cups stock
- salt and pepper, to taste
- chopped parsley and parmesan cheese, for topping
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 (Estimate per Serving)
Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1194mgPotassium: 164mgFiber: 2gSugar: 5gVitamin A: 2455IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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