Vegetarian Minestrone Soup
This Vegetarian Minestrone Soup is an incredibly hearty soup, loaded with a variety of fresh veggies, protein-rich beans, and red lentil pasta. This vegan minestrone recipe is wholesome, extremely flavorful, and appropriate for various dietary needs.
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INGREDIENTS
- 1 large carrot, sliced
- 3 cups fresh spinach leaves
- 3 garlic cloves, minced
- 1 small brown onion, medium diced
- ½ cup green peas, or green beans (fresh or frozen)
- 1 small zucchini, diced
- 1 can 15 oz crushed tomatoes, or fire roasted tomatoes
- 3 cups vegetable broth
- 1 ½ teaspoons italian seasonings
- ¼ teaspoon red chili flakes or more for added spicy flavor
- ½ teaspoon brown sugar, optional
- 1 ½ cup white beans
- 1 can 15 oz red kidney beans
- 1 cup gluten free noodles/pasta, i used red lentil fusilli pasta
- 2-3 stalks fresh celery
- 2 bay leaves
- 1 ½ cup vegetable juice or good quality tomato juice
- salt and black pepper to taste
- 1 or more cups of water depending on the consistency you like
- 2-3 tablespoon cooking oil
INSTRUCTIONS
- To get started, heat a medium Dutch oven or heavy-bottomed pot over medium heat.
- Add a drizzle of oil and sauté the celery, carrots, and onion, seasoning generously with salt and pepper. Cook for 2-3 minutes, then stir in the garlic and sauté for another 3 minutes until fragrant.1 large carrot, 3 garlic cloves, 1 small brown onion, 2-3 stalks fresh celery, salt and black pepper to taste, 2-3 tablespoon cooking oil
- Next, add the zucchini, Italian seasonings, and red pepper flakes, cooking for about 2 minutes to let the flavors meld. Stir in the red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, broth, sugar and water. Bring it to a gentle simmer and cook for 8-10 minutes, just until the pasta is al dente.½ cup green peas, 1 small zucchini, 1 can 15 oz crushed tomatoes, 3 cups vegetable broth, 1 ½ teaspoons italian seasonings, ¼ teaspoon red chili flakes or more for added spicy flavor, 1 ½ cup white beans, 1 can 15 oz red kidney beans, 1 cup gluten free noodles/pasta, 2 bay leaves, 1 ½ cup vegetable juice or good quality tomato juice, 1 or more cups of water depending on the consistency you like, ½ teaspoon brown sugar
- Finish by stirring in fresh spinach and peas (or green beans), then remove the pot from the heat. Let the soup rest for 5-10 minutes before serving. Garnish with fresh herbs like rosemary or basil, sprinkle on some parmesan cheese (or nutritional yeast for a vegan option), and enjoy a cozy bowl of comfort!3 cups fresh spinach leaves
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 271kcalCarbohydrates: 45gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 703mgPotassium: 1064mgFiber: 10gSugar: 10gVitamin A: 4229IUVitamin C: 42mgCalcium: 134mgIron: 5mg
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