VEGAN MINESTRONE SOUP
This vegan minestrone soup with white beans is perfect for cold winter days! It's super easy to make, incredibly healthy, and comforting!
Provided by Sina
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Prepare the pasta according to the instructions on the package. Set aside.
- Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
- After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
- Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon.
- Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
- Add the cooked pasta and the beans and allow to heat through.
Nutrition Facts : Calories 260 kcal, Carbohydrate 51 g, Protein 14 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 1334 mg, Fiber 14 g, Sugar 15 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
UNCLE BILL'S VEGETARIAN MINESTRONE SOUP
Make and share this Uncle Bill's Vegetarian Minestrone Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Penne
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add chopped onion and sauté for 4 minutes or until just lightly browned.
- Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
- Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
- Add macaroni, cover and cook an additional 10 minutes.
- Adjust spices to suit your taste.
- Serve hot.
WINTER MINESTRONE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
- In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
SLOW COOKER VEGETARIAN MINESTRONE
Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.
Provided by laura
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 6h35m
Yield 8
Number Of Ingredients 17
Steps:
- Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g
VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
- Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
- Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
- Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
- Be sure to remove both of the bay leaves before serving your soup.
- Taste, and then add in more spices or a bit of optional salt and pepper to taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g
VEGAN MINESTRONE SOUP
Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!
Provided by Julie | The Simple Veganista
Categories Soup
Time 30m
Number Of Ingredients 20
Steps:
- In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
- Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
- Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 - 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
- Five minutes before soup is done, add the spinach and stir to mix.
- Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
- Serves 4 - 6
- Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.
Nutrition Facts : Calories 238 calories, Sugar 7.7 g, Sodium 398.2 mg, Fat 2.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 46 g, Fiber 11.9 g, Protein 12.1 g, Cholesterol 0 mg
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From lovingitvegan.com
Ratings 14Calories 369 per servingCategory Appetizer, Entree, Gluten-Free, Savory
- Add the olive oil to a pot with the chopped onions, crushed garlic, oregano, thyme and dried basil and sauté until the onions are softened.
- Then add in the chopped celery, carrot, sliced mushrooms and kidney beans and toss with the onions and spices.
- Add the canned chopped tomatoes, tomato paste, vegetable stock, water and soy sauce. Bring to the boil.
- When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked.
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From myfoodstory.com
5/5 (2)Total Time 50 minsCategory SoupsCalories 141 per serving
- Heat olive oil in a large pot and add garlic, onions, celery and carrots. Saute for a few minutes till the onions start turning translucent.
- Pour in the jarred marinara sauce along with water, oregano, chilli flakes, butternut squash and salt. Give it a quick mix, cover and let this simmer for 15-20 minutes till the butternut squash is fork tender.
- Add kidney beans and french beans and simmer for another five minutes. Lastly add the chopped kale and turn off the flame. Cover and let this rest for 10 minutes to let the kale wilt. You can top this soup with grated parmesan, sour cream or olive oil for additional yums.
VEGETARIAN MINESTRONE SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 58Category SoupCuisine American, ItalianTotal Time 45 mins
- Heat the olive oil in a large pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Add the tomato paste, crushed tomatoes with their juices and vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Stir in the kidney beans, white beans and pasta. Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.
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- Heat the oil in a deep saucepan over a medium heat, then fry the onion/leek, carrots and celery for 10 minutes until softened. Add the garlic, tomato purée, woody herbs and bay leaves, then cook for 1 minute more.
- Pour the tomatoes and stock into the pan, add the pasta, then bring to the boil. Reduce the heat to a simmer, season well, then cook for 8-10 minutes until the pasta is nearly cooked. Add the green vegetables to the soup and simmer for 2-3 minutes more until wilted and heated through. Scoop out and discard the bay leaves (see Make Ahead).
VEGAN MINESTRONE SOUP - THE ALMOND EATER
From thealmondeater.com
5/5 (3)Total Time 55 minsCategory Dinner, LunchCalories 283 per serving
- Heat the oil in a dutch oven or large pot over medium heat. Then, add the celery, carrots, and onion and sauté for 5-7 minutes until the carrots are soft. Then, add the garlic, tomato paste, salt, oregano, and red pepper flakes and sauté for 1-2 minutes.
- Next, add the bay leaf, potato, zucchini, canned tomatoes with their juices, broth, and water, and turn the heat up to high. Bring the soup to a boil, then cover the pot, reduce the heat to low and simmer the soup for 15 minutes.
- Remove the lid and add the beans, pasta and spinach and continue simmering uncovered for 15-20 minutes or until the pasta is cooked. Remove from the heat and adjust the salt/pepper as needed, and then add lemon juice (optional). Enjoy!
INSTANT POT MINESTRONE (VEGETARIAN & VEGAN-FRIENDLY*)
From instantpoteats.com
5/5 (1)Calories 293 per servingCategory Soup
- Turn the Instant Pot on and press the Sauté function key. Once hot, add the olive oil, onions, celery and carrots and season with a teaspoon of salt. Cook for 2-3 minutes, stirring a few times. Press Cancel to stop the Sautéing
- Add the rest of the ingredients and stir through. Pop the lid on, lock and make sure the top valve is pointing to Sealing. Set to Manual/Pressure Cook and adjust to 1 minute at HIGH pressure. The pressure will take about 15 minutes to build up as there is quite a lot of liquid. Please note, the soup starts cooking during the pressurization and we only need it to stay at HIGH pressure for that 1 minute.
- Once the timer is up, a new countdown will begin – the natural pressure release stage. Allow 8-10 minutes (max!) to release the pressure naturally and then point the top valve to Venting (or press it down on new models) to let off the rest of the pressure and steam. Don’t leave on natural pressure release for much longer or the pasta will get too soft.
- Open the lid and while the soup is still very hot, stir in the baby spinach. It will wilt into the soup within minutes. Stir in the fresh basil and add some cracked pepper, if you like. Taste for seasoning.
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From aheadofthyme.com
Reviews 2Category SoupCuisine AmericanTotal Time 45 mins
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Ratings 129Published 2021-12-24
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Ratings 29Calories 210 per servingCategory Soup
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
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5/5 (5)Total Time 55 minsCategory SoupCalories 170 per serving
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes.
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- Meanwhile, blend 1/2 cup of the beans with 1/2 cup broth in a processor (or mash together with a potato masher) until almost smooth. Add the pureed bean mixture, remaining broth, salt / pepper / spices, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15-20 minutes. Stir in the whole beans and simmer until the beans are heated through and the soup is thick.
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Ratings 184Calories 127 per servingCategory Side, Soup
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4.8/5 (17)Total Time 45 minsCategory Dinner, Lunch, Main Course, SoupCalories 314 per serving
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