Vegan Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed minestrone soup with kale, tomatoes, beans, and pasta in a savory broth. This is a cozy, hearty soup that's ready in 45 minutes and satisfying with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cloves garlic (minced)
- 1 large onion (sliced)
- 1 cup cherry tomatoes (halved)
- 2 cups zucchini (chopped)
- 1 medium red bell pepper (chopped)
- 1 large carrot (peeled and sliced)
- 1 cup celery (chopped)
- 1/2 cup green beans (chopped)
- 1 can can tomatoes ((14 oz can))
- 1 cup plant based milk
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 tbsp dried thyme
- 4 cups water (or veggie broth)
- 1 cup gluten-free macaroni
- 1 can butter beans (drained and rinsed (14 oz can))
- 1 tbsp maple syrup
- 2 tbsp tamari
- 2 cups kale (de-stemmed and roughly chopped)
- 1/2 tsp salt (or to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 45m
- Sodium
- 1309mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 221mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.