Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (12)

Vegetable Minestrone Soup

Name: Vegetable Minestrone Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6, 6 servings
Cuisine: italian
Ingredients: 3 tablespoons oil; 1 large red onion, diced ((188g)); 4 stalks celery (diced); 1 large carrot ((226g) diced or two medium size carrots); 1 medium yellow squash (chopped); 5 cloves garlic, minced ((12g)); 26 ounces fresh tomatoes ((737g) chopped - you can also use a 28oz can diced tomatoes with its juices); 1 tablespoon tomato paste ((16.5g)); salt & pepper to taste (I use 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper); 1 tablespoon Italian seasoning or 1 teaspoon dried oregano (1 teaspoon dried parsley, 1 teaspoon dried basil); 1 teaspoon za’atar (optional but adds a boost in flavour); 15 ounce can of red kidney beans or cannellini (white beans); 6 cups vegetable broth*; 1 cup dry pasta such as shells (orecchiette or tortellini or any gluten free pasta); 1 cup spinach; Juice of one limes about 1-2 tablespoons (squeezed over); Toppings (Optional: Oil drizzle, red pepper flakes, parsley, and/or sprinkle of zaatar or parsley, Crusty bread and vegan Parmesan)

NUTRITION · PER SERVING50M COOK

CAL 12%·PRO 16%

CARBS 35G60% OF CAL

8G FIBER0G ADDED0G INTRINSIC17G OTHER11G TOTAL SUGAR

FAT 8G32% OF CAL

1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot vegan minestrone packed with vegetables, kidney beans, pasta, and spinach in a tomato broth. Satisfying and flavorful, this soup comes together quickly for an easy weeknight meal.

mainitaliansoupbeansveganvegetarian

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Ingredients

serves 6

3 tablespoons oil
1 large red onion, diced ((188g))
4 stalks celery (diced)
1 large carrot ((226g) diced or two medium size carrots)
1 medium yellow squash (chopped)
5 cloves garlic, minced ((12g))
26 ounces fresh tomatoes ((737g) chopped - you can also use a 28oz can diced tomatoes with its juices)
1 tablespoon tomato paste ((16.5g))
salt & pepper to taste (I use 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper)
1 tablespoon Italian seasoning or 1 teaspoon dried oregano (1 teaspoon dried parsley, 1 teaspoon dried basil)
1 teaspoon za’atar (optional but adds a boost in flavour)
15 ounce can of red kidney beans or cannellini (white beans)
6 cups vegetable broth*
1 cup dry pasta such as shells (orecchiette or tortellini or any gluten free pasta)
1 cup spinach
Juice of one limes about 1-2 tablespoons (squeezed over)
Toppings (Optional: Oil drizzle, red pepper flakes, parsley, and/or sprinkle of zaatar or parsley, Crusty bread and vegan Parmesan)

At a glance

PER SERVING · TIME 50M

CAL 12%·PRO 16%

CARBS 35G60% OF CAL

8G FIBER0G ADDED0G INTRINSIC17G OTHER11G TOTAL SUGAR

FAT 8G32% OF CAL

1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 30m
Sodium: 896mg
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: 807mg
Calcium: 83mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 896MG
ESTIMATE: COMPLETE

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

Vegetable Minestrone Soup

Nutrition & ingredients

Ingredients

At a glance