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Vegetarian Minestrone Soup Recipe
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5 from 3 votes
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Vegetarian Minestrone Soup Recipe

Vegetarian Minestrone Soup Recipe, a hearty and delicious appetizer, side, or meal idea made with pasta and loaded with healthier vegetables
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Appetizers and Sides, Soup
Cuisine: Vegan, vegetarian
Search Result: Vegetarian Minestrone Soup Recipe
Servings: 8

Equipment

Ingredients

  • 2 tbsp Olive Oil
  • 1 cup Onion - chopped or diced, about one medium onion
  • 1 cup Carrots - about two carrots peeled and chopped
  • 1 cup Celery - about two, chopped.
  • 1 tbsp Tomato Paste
  • 2 tsp Garlic - minced
  • 4 cups Vegetable Broth
  • 15 oz Chickpeas
  • 14 oz Great Northern Beans
  • 2 cups Tomatoes -diced, can use canned.
  • 1 tsp Seasonings - Italian seasonings and optional bay leaf
  • 1 cup Ditalini Pasta

Instructions

  • Heat the olive oil in a large saucepan or Dutch oven for one minutes. Then add the onion and the garlic and stir for one minutes before adding the celery and carrots.
    Cook the ingredients until the vegetables are soft and the onion and garlic are translucent (about 5 minutes) stirring occasionally.
  • Stir in the tomato paste cook for one minute.
  • Add in the broth, chickpeas, beans, tomatoes, Italian seasoning and bay leaf to the pot and bump up the heat to high to bring the soup to a boil. Be sure to keep an eye on the soup and stir occasionally as needed.
  • Once the soup begins to boil, you can add the pasta and cook according to the directions on the box (usually about 8 minutes).
  • Carefully remove the soup from the heat and remove the bay leaf before serving.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

February 12, 2024
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Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 516mg | Potassium: 628mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3347IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 3mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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