Minestrone Soup
This minestrone soup packs a punch of nutrition, is light yet super filling, and is easy to make. It’s a great one pot meal that you can eat all week long and is packed with veggies and fibre! This homey soup is perfect for the whole family to enjoy. Top it off with fresh parsley, a sprinkle of vegan Parmesan cheese, and a loaf of crusty bread and you are in cozy season heaven!
Ingredients
- 1 onion
- 3 stalk celery
- 2 carrots
- 6 garlic
- 2 cups green beans
- 1 zucchini
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 8 cups water
- 2 tbsp veggie broth paste
- 1 can white kidney beans
- 1 can red kidney beans
- 1 cup pasta
- 1.5 tsp Italian seasoning
- 3 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Sauté your onion, carrots and celery for 5 minutes.
- Add in your garlic, and sauté for one further minute.
- Add the rest of the ingredients and bring to a simmer. Let simmer for 10 minutes or until the pasta is cooked.
- Remove from heat and serve with a topping of vegan parmesan cheese.
Nutrition
Serving: 1servingCalories: 306.7kcalCarbohydrates: 60.5gProtein: 16gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.62gMonounsaturated Fat: 0.1gSodium: 1095.2mgPotassium: 1102.8mgFiber: 13.1gSugar: 12.7gVitamin A: 257.41IUVitamin C: 34.26mgCalcium: 196.9mgIron: 5.3mg
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