VEGAN MINESTRONE SOUP RECIPES RECIPES

VEGAN MINESTRONE SOUP RECIPE | EATINGWELL

Vegan Minestrone Soup Recipe | EatingWell image

Is minestrone soup vegan? It can be, with the right ingredients! This vegan minestrone soup is heavy on the green vegetables (it has peas, zucchini and kale, to name a few!), setting this quick healthy soup recipe apart from the rest. If you miss the tomatoes, feel free to add them to the mix. Last but not least, enjoy the crispy garlic croutons that float on top and soak up the flavorful broth.

Provided by Robin Bashinsky

Categories Healthy Vegan Soup & Stew Recipes

Total Time 30 minutes

Number Of Ingredients 14

Ingredients

5 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
1 cup cubed whole-grain rustic bread
1 cup chopped leek, white and light green parts only, rinsed well
1 cup chopped carrots
3 cups low-sodium vegetable broth
3 cups water
¾ teaspoon kosher salt
1 cup ditalini pasta or other small pasta
10 ounces zucchini (about 1 medium), halved lengthwise and thinly sliced
1 (15 ounce) can no-salt-added cannellini beans, rinsed
3 cups fresh baby kale or chopped kale
1 cup frozen peas, thawed
½ teaspoon ground pepper

Steps:

Preheat oven to 350 degrees F. Cook garlic and 2 tablespoons oil in a medium skillet over medium heat, stirring constantly, until the garlic is softened, 3 to 4 minutes. Add bread; toss to coat. Spread the mixture evenly on a baking sheet. Bake until toasted, 8 to 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add leek and carrots; cook, stirring occasionally, until softened, 5 to 6 minutes. Add broth, water and salt; cover and bring to a boil over high heat. Add pasta and reduce heat to medium-high; cook uncovered, stirring often, for 5 minutes. Add zucchini; cook, stirring occasionally, until the pasta is al dente, about 5 minutes. Stir in beans, kale, peas and pepper. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Ladle the soup evenly into 6 bowls; sprinkle with the croutons.

Nutrition Facts : Calories 267.2 calories, CarbohydrateContent 38.7 g, FatContent 8.6 g, FiberContent 7.2 g, ProteinContent 9.7 g, SaturatedFatContent 1.2 g, SodiumContent 429.3 mg, SugarContent 6.7 g

VEGAN MINESTRONE SOUP - DELICIOUS. MAGAZINE

Vegan minestrone soup - delicious. magazine image

This vegan minestrone soup is a recipe of a thousand variations: throw in whatever’s in your veg drawer, plus leftovers such as cooked pasta. Alternatively, adapt this beautiful vegan spring vegetable soup recipe to suit your taste.

Provided by Sophie Austen Smith

Total Time 33 minutes

Prep Time 20 minutes

Cook Time 13 minutes

Yield Makes 4 portions

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion or leek, finely sliced
2 carrots, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed
1 tbsp tomato purée
2 woody herb sprigs, leaves stripped – we used thyme and rosemary
2 bay leaves
400g tin chopped tomatoes
1 litre hot vegetable stock
100g dried pasta shapes (see Don’t Waste It)
100g or so green veg, chopped – we used kale and green beans
Small handful soft herbs such as fresh parsley and basil, finely chopped

Steps:

Heat the oil in a deep saucepan over a medium heat, then fry the onion/leek, carrots and celery for 10 minutes until softened. Add the garlic, tomato purée, woody herbs and bay leaves, then cook for 1 minute more.
Pour the tomatoes and stock into the pan, add the pasta, then bring to the boil. Reduce the heat to a simmer, season well, then cook for 8-10 minutes until the pasta is nearly cooked. Add the green vegetables to the soup and simmer for 2-3 minutes more until wilted and heated through. Scoop out and discard the bay leaves (see Make Ahead).
Ladle into warm bowls, then scatter over the chopped fresh herbs to serve.

Nutrition Facts : Calories 161kcals, FatContent 3.6g (0.5g saturated), ProteinContent 4.8g, CarbohydrateContent 24.7g (10.4g sugars), FiberContent 5.3g

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