Vegan Minestrone Soup

Name: Vegan Minestrone Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 l Vegetable broth; 400 g diced tomatoes; 200 g pasta (gluten-free); 200 g zucchini; 150 g carrots; 100 g celery; 150 g onion; 15 g garlic; 250 g kidney beans; 5 g basil; 30 ml olive oil; 5 g salt; 2 g pepper

A hearty and vegetable-packed Italian soup made without meat or dairy. Great for using up leftover vegetables and meal prepping.

Total: 50 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 285
Protein: 9 g
Fat: 8 g
Carbs: 45 g

Ingredients

for 4 servings

Vegetable broth1 l
diced tomatoes400 g
pasta (gluten-free)200 g
zucchini200 g
carrots150 g
celery100 g
onion150 g
garlic15 g
kidney beans250 g
basil5 g
olive oil30 ml
salt5 g
pepper2 g

Method

4 steps

Heat olive oil in a large pot over medium heat and sauté the onion, celery, and garlic until softened.
Add the zucchini, carrots, diced tomatoes, and vegetable broth to the pot and simmer for 15 minutes until vegetables are tender.
Stir in the pasta and kidney beans, cooking for another 10 minutes until the pasta is al dente.
Season the soup with basil, salt, and pepper before serving.