minestrone soup in a red cup
Print Recipe
5 from 1 vote

Vegan Minestrone Soup

Minestrone is one of our favorite soups, especially for gloomy days! It's a classic italian recipe that leaves you feeling full and warm.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Italian
Keyword: Chickpeas, Meal Prep
Servings: 8 large bowls
Calories: 272.06kcal
Author: Meal Prep on Fleek

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic, minced
  • 1 large Onion, diced
  • 2 stalks Celery, diced
  • 2 large Carrots, diced
  • 2 tbsp Fresh cilantro
  • 1 tsp Dried oregano
  • 14 oz No-salt-added diced tomatoes, can
  • 28 oz Crushed tomatoes, can
  • 6 cups Low-sodium vegetable broth
  • 18 oz Steamed red kidney beans
  • 18 oz Steamed garbanzo beans
  • 1 cup Elbow Pasta

Instructions

  • In a large pot, heat olive oil, add onions, carrots, celery, herbs, salt/pepper and sauté for a few minutes
  • Add garlic and mix with veggies for 1 minute
  • Add diced & crushed tomatoes and vegetable broth and bring to a boil, then simmer for 15-20 minutes
  • Stir in beans and simmer for 10 minutes
  • Stir in pasta and simmer for 5-10 more minutes
  • Serve with fresh parsley and croutons (optional)

Video

Nutrition

Serving: 1bowl | Calories: 272.06kcal | Carbohydrates: 47.05g | Protein: 11.33g | Fat: 5.68g | Saturated Fat: 0.78g | Sodium: 1204.21mg | Potassium: 797.71mg | Fiber: 10.25g | Sugar: 10.55g | Vitamin A: 3715.08IU | Vitamin C: 17.48mg | Calcium: 114.57mg | Iron: 3.79mg