By Judy’s Journey Hawaii
Vegan Minestrone
5 steps
Prep:20minCook:30min
This recipe was inspired and adapted from the Minimalist Baker. Recipes has been adjusted to fit my dietary restrictions.
Updated at: Thu, 17 Aug 2023 13:53:12 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories196.3 kcal (10%)
Total Fat4.5 g (6%)
Carbs32 g (12%)
Sugars5.7 g (6%)
Protein7.2 g (14%)
Sodium168.5 mg (8%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 Tbsolive oil
use water or broth for healthier option
0.5onion
diced
3cloves of garlic
minced
1carrot
sliced in thin half rounds
2celery ribs
sliced thin
0.5zucchini
cubed
1summer squash
cuded
1can fire roasted diced tomatoes
no salt added
5 cupsvegetable broth no sodium
homemade
2 tspdried basil
2 tsporegano
1 pinchcrushed red pepper
1 tspdried thyme
1 tspdried parsley
1 Tbspnutritional yeast
1 Tbspmaple syrup
or other sweetner to taste
1can white bean no salt added
2 cupspasta
Instructions
Step 1
Saute onion and garlic in oil until the onions are translucent. Add in the carrots and celery. Cook until soft, then add in the zucchini and squash.
Step 2
Next, add in the fire roasted tomatoes, broth and seasonings.
Step 3
Bring to a boil, the simmer at medium for 20 minutes.
Step 4
While soup cooks, boil pasta as directed by packaging.
Step 5
Serve soup over pasta, topped with fresh basil and parsley.
Notes
4 liked
0 disliked
One-dish
Delicious
Easy
Makes leftovers
Fresh
