Stay warm and cozy with this delicious Vegan Minestrone Soup Recipe! Packed with tons of fresh veggies and plant-based protein, it's not only heartwarming but also great for your well-being.
Ingredients
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 medium zucchini, chopped
1 cup chopped kale leaves
1 can (14.5 ounces) chopped tomatoes
4 cups vegetable broth
2 cups water
1 can (14.5 ounces) kidney beans, drained and rinsed
1/2 cup uncooked plant based pasta (such as elbows or shells)
1 teaspoon dried basil
Salt and black pepper, to taste
Instructions
In a large pot or Dutch oven, heat olive oil on medium heat.
Add diced onion and minced garlic to the pot and sauté for 2-3 minutes, stirring occasionally until the onion is soft and translucent.
Add chopped carrots and celery to the pot and sauté for another 2-3 minutes.
Add chopped zucchini and kale leaves to the pot and sauté for another 2-3 minutes.
Add canned chopped tomatoes, vegetable broth, and water to the pot and stir to combine.
Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
Add canned kidney beans, uncooked pasta, dried basil, salt, and black pepper to the pot and stir to combine.
Simmer the soup for another 10-15 minutes or until the pasta is cooked to your liking and the flavors have blended together.
Taste and adjust the seasoning as necessary.
Serve hot with your favorite crackers.
Preparation Time 10 min
Cook Time 25 min
Total time 35 min
Nutrition Facts
Calories: 170
Total fat: 3.8g
Saturated fat: 0.6g
Cholesterol: 0mg
Sodium: 556mg
Total carbohydrate: 29g
Dietary fiber: 8g
Sugars: 6g
Protein: 8g
Join the #vegancommunity and discover the joys of cruelty-free cooking today. This easy and budget-friendly recipe is perfect for families on-the-go. Don't forget to share your creations with us! #minestronesoup #plantbaseddiet #vegancomfortfood #eatyourveggies