How To Make Vegan Minestrone Soup
A hearty vegetable soup featuring pasta, beans, and fresh herbs.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- ½ cup uncooked elbow pasta
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant, about 3 minutes.
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Add carrots, celery, bell pepper, and zucchini and stir to combine. Sauté for 5-7 minutes, or until vegetables have softened.
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Pour in vegetable broth, diced tomatoes, and kidney beans. Add oregano, basil, salt, and pepper. Bring to a boil and reduce heat to a simmer.
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Add elbow pasta and cook for 8-10 minutes, or until pasta is tender.
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Stir in fresh parsley and basil.
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Serve hot and enjoy!
Nutrition
- Calories : 290kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 1513mg
- Total Carbohydrates : 47g
- Dietary Fiber : 11g
- Sugar : 9g
- Protein : 12g
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