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Recipe: Vegan Minestrone Soup

Quick and easy to prepare! Healthy and delicious Vegan Minestrone Soup recipe.
Yields1 Serving
 3 tbsp olive oil
 3 cloves garlic, chopped
 ¼ cup chopped celery
 1 cup chopped carrots
 1 cup chopped yellow onion
 1 cup chopped zucchini
 1 cup chopped sweet potato
 2 cups chopped brussels sprouts
 1 14 ounce can petite diced tomatoes
 6 cups low sodium vegetable broth
 1 tbsp white wine vinegar
 1 15 ounce can Cannellini beans, drained and rinsed
 1 tbsp dry white wine
 1 tbsp chopped italian parsley
 2 tsp chopped fresh rosemary
 7 oz orzo or small pasta, cooked to package directions
1

Cook pasta to package directions, drain and set aside.

2

In a large soup pot or Dutch oven heat the oil over medium-high heat. Add onion, garlic, celery, carrots, zucchini, sweet potato and Brussels sprouts. Cook 6-8 minutes (until fragrant and softened) stirring occasionally so veggies don't stick to the pot.

3

Add in the broth, diced tomatoes, wine and vinegar. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. In the last few minutes stir in the beans, rosemary and parsley.

4

Place some pasta in each bowl and ladle soup into bowls.

Ingredients

 3 tbsp olive oil
 3 cloves garlic, chopped
 ¼ cup chopped celery
 1 cup chopped carrots
 1 cup chopped yellow onion
 1 cup chopped zucchini
 1 cup chopped sweet potato
 2 cups chopped brussels sprouts
 1 14 ounce can petite diced tomatoes
 6 cups low sodium vegetable broth
 1 tbsp white wine vinegar
 1 15 ounce can Cannellini beans, drained and rinsed
 1 tbsp dry white wine
 1 tbsp chopped italian parsley
 2 tsp chopped fresh rosemary
 7 oz orzo or small pasta, cooked to package directions

Directions

1

Cook pasta to package directions, drain and set aside.

2

In a large soup pot or Dutch oven heat the oil over medium-high heat. Add onion, garlic, celery, carrots, zucchini, sweet potato and Brussels sprouts. Cook 6-8 minutes (until fragrant and softened) stirring occasionally so veggies don't stick to the pot.

3

Add in the broth, diced tomatoes, wine and vinegar. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. In the last few minutes stir in the beans, rosemary and parsley.

4

Place some pasta in each bowl and ladle soup into bowls.

Recipe: Vegan Minestrone Soup

~ Marla Meridith

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