Vegetarian Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian minestrone with white beans, butternut squash, tomato, and pasta in a vegetable broth seasoned with Italian herbs. Comforting and substantial vegetarian comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1-2 TBSP olive oil
- 1 cup diced onion ((1/2 a large onion))
- 1 cup diced celery ((2 large stalks))
- 1 cup diced red bell pepper ((1 pepper))
- 2 cups diced carrots
- 2-4 cloves garlic ((smashed and minced))
- 2 cups cubed butternut squash
- 5-6 cups vegetable broth
- 1 cup canned tomato sauce
- 15 oz cannellini beans, 1 can ((rinsed and drained))
- 1 bay leaf
- 1 tsp parsley
- 1/2 tsp sea salt (or salt to taste)
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- 1-1.5 cups ditalini pasta (or equivalent)
At a glance
PER SERVING · TIME 60M
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
- 40m
- Sodium
- 715mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.