Vegan Minestrone Soup
View original ↗
Connoisseurus Veg · by Alissa★ 5.0 (8)

Vegan Minestrone Soup

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 35%
CARBS 57G61% OF CAL
13G FIBER31G OTHER13G TOTAL SUGAR
FAT 10G24% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-packed minestrone with red beans, chickpeas, and pasta in tomato broth, finished with fresh basil. A satisfying plant-based meal in a bowl.

mainitaliansouppastabeansvegetarian
View the full recipe on Connoisseurus Veg →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 cup dried small pasta shells ((or your favorite small pasta shape))
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 2 medium celery stalks, (diced)
  • 2 medium carrots, (diced)
  • 3 garlic cloves, (minced)
  • 5 cups vegetable broth
  • 1 (14 ounce/400 gram) can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 (14 ounce/400 gram) can chickpeas, (drained and rinsed)
  • 1 (14 ounce/400 gram) can kidney beans, (drained and rinsed)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, (or to taste)
  • 1 small zucchini, (roughly chopped)
  • 2 cups baby spinach leaves, (lightly packed)
  • 1/2 cup chopped fresh basil leaves, (lightly packed)
  • Salt and pepper, (to taste)
  • Vegan Parmesan cheese, (for serving)
PREP
20M
SODIUM
1158MG
ESTIMATE
COMPLETE

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