Vegan Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan minestrone soup loaded with vegetables, beans, and pasta in a tomato broth. It's hearty and satisfying, perfect for a light lunch or dinner when you want something nourishing without much fuss.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large white onion (diced, approx. 2 cups (300 g))
- 3 cloves garlic (minced)
- 3 carrots (chopped, approx. 1 heaping cup (150 g))
- 2 ribs celery (chopped, approx. 1 cup (125 g))
- 1 x 28 oz can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, omit if sensitive to spice)
- 1 1/4 cups small uncooked pasta of choice, such as bows or rotini (85 g)
- 19 oz can kidney beans, drained and rinsed (approx. 2 cups cooked beans, 330 g)
- sea salt and black pepper (to taste)
- 2 cups fresh baby spinach (optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 755mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 114mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 755MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.