Minestrone Soup
A hearty and comforting Italian vegetable and bean soup with a hint of pasta, perfect for a flavorful vegan meal.
15 min
Prep
30 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
62g carbs
8g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 cloves garlic
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 15-ounce can canned kidney beans
- 1 15-ounce can canned cannellini beans
- 1 zucchini
- 1 cup green beans
- 1 cup small pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Chop the onion, carrots, and celery. Mince the garlic.
- 2
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until softened.
- 3
Add the minced garlic and sauté for another minute until fragrant.
- 4
Stir in the canned diced tomatoes with their juice, vegetable broth, drained and rinsed kidney and cannellini beans.
- 5
Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- 6
Slice the zucchini and chop the green beans, add them to the pot and simmer for another 5 minutes.
- 7
Add the small pasta, oregano, basil, salt, and black pepper to the soup, stirring occasionally. Cook for another 10 minutes until the pasta is tender.
- 8
Taste and adjust seasoning if necessary before serving.
Cook it this week.
NeatEat plans Minestrone Soup — and the rest of your week — around your budget, groceries included.