Vegetarian Minestrone Soup
One pot Vegetarian Minestrone Soup is packed with delicious flavors and makes a wonderful meal!
Servings: 6
Ingredients
- 1.5 tablespoons olive oil I used extra-light
- 2 garlic cloves finely chopped
- 1 onion diced, around 1/2 cup diced onion
- 2 celery stick chopped, around 1/2 cup chopped celery
- 2 carrots diced, around 1/2 cup diced carrots
- 1.5 cups roughly chopped spinach
- 2/3 cup cannelini beans
- 15 oz can crushed tomatoes I used fire roasted crushed tomatoes
- 3/4 cup elbow pasta dry
- 6 cups vegetable broth
- 2 teaspoons grated parmesan cheese I use vegetarian parmesan
- 1 3/4 teaspoon italian seasoning
- 1/4 teaspoon black pepper or to taste
- salt to taste
To serve
- grated parmesan cheese
- fresh basil
Instructions
- To a pan on medium heat, add olive oil. Once the oil is hot, add chopped garlic. Saute for 30 seconds.
- Add chopped onions and celery and saute for 2 minutes or so.
- Add diced carrots and some salt. Cook for another 2 minutes, till veggies begin to soften a bit.
- Now add the cannelini beans and mix.
- Add the can of crushed tomatoes and also add the Italian seasoning.
- Add vegetable broth and mix till everything is well combined.
- Add elbow pasta, stir and then cover the pan let it simmer for 5-6 minutes.
- Open the pan, add chopped spinach, black pepper and grated parmesan cheese. Mix everything and cover the pan again.
- Cook for additional 5-6 minutes or till the pasta is cooked.
- Ladle your vegetarian minestrone soup into serving bowls and top with some more parmesan cheese. Serve immediately!
Nutrition
Calories: 174kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Cholesterol: 1mg | Sodium: 1134mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4835IU | Vitamin C: 11.9mg | Calcium: 93mg | Iron: 2.1mg