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Recipe: Vegan Minestrone Soup

Yields1 Serving

Quick and easy to prepare! Healthy and delicious Vegan Minestrone Soup recipe.

 6 tbsp olive oil
 6 cloves garlic, chopped
 ½ cup chopped celery
 2 cups chopped carrots
 2 cups chopped yellow onion
 2 cups chopped zucchini
 2 cups chopped sweet potato
 4 cups chopped brussels sprouts
 2 14 ounce can petite diced tomatoes
 12 cups low sodium vegetable broth
 2 tbsp white wine vinegar
 2 15 ounce can Cannellini beans, drained and rinsed
 2 tbsp dry white wine
 2 tbsp chopped italian parsley
 4 tsp chopped fresh rosemary
 14 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.

Nutrition Facts

2 servings

Serving size