Vegan Minestrone Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan minestrone loaded with vegetables, beans, chickpeas, and pasta in a tomato broth. Ready in 30 minutes, it's satisfying and packed with plant-based protein. Perfect for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium onion, finely diced
- 2 celery ribs, finely diced
- 3 carrots, finely diced
- 3 cloves garlic, finely minced
- 1/8 teaspoon red pepper flakes
- 2 medium (3 cups) zucchini, halved and sliced
- 2 cups green beans, ends removed and cut into 1-inch pieces
- 1 medium red bell pepper, diced
- 8 cups vegetable broth (homemade or store-bought)
- 1 28-ounce can crushed San Marzano tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 teaspoon turmeric
- 8-ounces orchiete pasta
- 2 cups kale, stems removed and roughly chopped
- Salt and pepper, to taste
- Vegan parmesan
- Finely chopped basil and/or parsley
At a glance
PER SERVING · TIME 30M
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
- 25m
- Sodium
- 1115mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1048mg
- Calcium
- 168mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.