Minestrone Soup Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Minestrone Soup Recipe

NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 50%
CARBS 95G64% OF CAL
21G FIBER0G ADDED0G INTRINSIC57G OTHER17G TOTAL SUGAR
FAT 14G22% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable and bean soup loaded with kale, tomatoes, and pasta in a garlicky broth. A comforting, nourishing one-pot meal.

mainitaliansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons olive oil
  • 1 onion- diced
  • 6 garlic cloves- roughly chopped
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes (Aleppo is nice here)
  • 2 teaspoons Italian seasoning
  • 1 fennel bulb, cored and chopped (1 ½ cups, or sub chopped celery)
  • 2 cups carrots, chopped, peeled, ¼ inch thick disks, cut into halves or quarters
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 4 cups veggie broth or chicken broth
  • 14-ounce can diced tomatoes (do not drain)
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 x 14-ounce cans cannellini beans, drained
  • 1 cup dry small pasta (like ditalini pasta, mini shells or gluten-free pasta) see notes
  • 2 cups lacinato kale ( big stems removed), chopped into 1-inch pieces
  • ½ cup flat leaf parsley, chopped- save half for garnish (or sub fresh basil)
  • Optional: 1-2 teaspoons soy sauce (or GF liquid aminos), add to taste, for extra depth.
  • Black pepper and Aleppo chili flakes to taste
PREP
20M
SODIUM
2075MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.