Plant-Based Minestrone Soup Recipe
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Description
Minestrone soup is a classic Italian soup that is packed with vegetables and beans. It is hearty, filling, and perfect for those cold winter days. This plant-based version of minestrone soup is a healthier and lighter take on the traditional recipe. It is made with fresh vegetables, beans, and vegetable broth. This soup is easy to make and can be customized to your liking with your favorite vegetables.Prep Time
The prep time for this plant-based minestrone soup recipe is around 15 minutes. This includes chopping the vegetables and opening the cans of beans.Cook Time
The cook time for this plant-based minestrone soup recipe is around 30 minutes. This includes cooking the vegetables and beans in the vegetable broth.Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta
- 1/4 cup chopped fresh parsley
Equipment
- Large pot
- Cutting board
- Knife
- Can opener
- Measuring spoons
- Measuring cups
- Wooden spoon
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook for 2-3 minutes, until the onion is soft and translucent.
- Add the carrots, celery, and zucchini to the pot and cook for 5-7 minutes, until the vegetables are slightly softened.
- Add the diced tomatoes, cannellini beans, kidney beans, vegetable broth, thyme, oregano, salt, and pepper to the pot and stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
- While the soup is simmering, cook the pasta according to the package directions.
- Add the cooked pasta to the pot and stir to combine.
- Stir in the chopped parsley.
- Taste the soup and adjust the seasoning as needed.
- Serve hot and enjoy!
Notes
This plant-based minestrone soup recipe can be customized to your liking with your favorite vegetables. You can also add some protein to the soup by adding some cooked tofu, tempeh, or seitan. If you want a creamier soup, you can puree some of the vegetables with an immersion blender before adding the pasta.Nutrition Info
This plant-based minestrone soup recipe makes 6 servings. Each serving has approximately:- Calories: 225
- Protein: 10g
- Fat: 4g
- Carbohydrates: 39g
- Fiber: 10g
- Sugar: 7g
- Sodium: 1060mg
Recipes FAQ
Can I freeze this soup?
Yes, you can freeze this plant-based minestrone soup recipe. Allow the soup to cool completely, then transfer it to a freezer-safe container or bag. Label the container with the name and date, then store it in the freezer for up to 3 months. To reheat the soup, thaw it in the refrigerator overnight, then heat it on the stove or in the microwave.Can I use different vegetables?
Yes, you can use different vegetables in this plant-based minestrone soup recipe. Some other vegetables that would work well in this soup include bell peppers, potatoes, kale, spinach, and broccoli.Can I use different beans?
Yes, you can use different beans in this plant-based minestrone soup recipe. Some other beans that would work well in this soup include navy beans, black beans, and chickpeas.Recipe Tips
- If you want a thicker soup, you can add more pasta or reduce the amount of vegetable broth.
- If you want a spicier soup, you can add some red pepper flakes or hot sauce.
- Don't skimp on the fresh parsley – it adds a lot of flavor to the soup!
- You can make this soup ahead of time and reheat it when you're ready to serve.
Enjoy this delicious and healthy plant-based minestrone soup recipe!
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