VEGAN MINESTRONE SOUP
Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!
Provided by Julie | The Simple Veganista
Categories Soup
Time 30m
Number Of Ingredients 20
Steps:
- In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
- Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
- Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 - 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
- Five minutes before soup is done, add the spinach and stir to mix.
- Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
- Serves 4 - 6
- Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.
Nutrition Facts : Calories 238 calories, Sugar 7.7 g, Sodium 398.2 mg, Fat 2.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 46 g, Fiber 11.9 g, Protein 12.1 g, Cholesterol 0 mg
VEGAN MINESTRONE SOUP
This vegan minestrone soup with white beans is perfect for cold winter days! It's super easy to make, incredibly healthy, and comforting!
Provided by Sina
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Prepare the pasta according to the instructions on the package. Set aside.
- Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
- After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
- Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon.
- Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
- Add the cooked pasta and the beans and allow to heat through.
Nutrition Facts : Calories 260 kcal, Carbohydrate 51 g, Protein 14 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 1334 mg, Fiber 14 g, Sugar 15 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
VEGAN MINESTRONE SOUP
This is a really easy, simple recipe without the added sodium from broth or bullion cubes. It's light, flavorful, healthy and really filling! I like having this with a crisp salad and crusty artisan bread.
Provided by tendollarwine
Categories Lentil
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large stock pot over medium heat. Add the garlic, onions, celery and carrots, sprinkle with salt, and stir. Sweat the vegetables until their moisture is released and they begin to soften.
- Add everything except the canned tomatoes, zucchini and spinach. Add the water slowly and make sure it covers the vegetables by at least 1 inch, also making sure there is room in the pot for the last few ingredients.
- Turn the heat to high, bringing the water to a boil, reduce and simmer for at least 30 minutes or until the vegetables are fork-tender and the lentils and rice are cooked.
- Add the tomatoes and zucchini and simmer for another 10 minutes. Before serving, add the spinach and stir well to combine everything. Add more salt or pepper if needed.
Nutrition Facts : Calories 315.5, Fat 6.6, SaturatedFat 0.7, Sodium 635.2, Carbohydrate 52.8, Fiber 14.4, Sugar 7.3, Protein 14.8
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- Place the onion, garlic, carrots, and celery into a large stock pot, with the oil, and cook on medium heat for 10 minutes, until the vegetables start to soften.
- Add the remaining ingredients, except for the spinach. Let the soup simmer until the pasta is cooked through, about 10-12 more minutes.
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