Minestrone Soup
Ingredients
-
2
tbsp
olive oil
-
1
medium
yellow onion
-
4
cloves
garlic
-
1
medium
carrot
-
2
stalks
celery
-
¼
cup
tomato paste
-
2
tsp
garlic powder
-
2
tsp
onion powder
-
1
tsp
salt
-
½
tsp
black pepper
-
½
tsp
red chili flakes
-
2
leaves
bay leaves
-
4
oz
green beans
-
1
medium
zucchini
-
1
540 ml can
white beans
-
1
540 ml can
diced tomatoes
-
1
tbsp
bouillon paste
-
4
cups
boiling water
-
1
cup
pastina pasta
-
2
cups
green kale, chopped
-
Juice of ½
lemon
-
to taste
vegan parmesan cheese
Instructions
- Prepare all vegetables by dicing them into small-medium sizes.
- Heat olive oil in a large soup pot for 20-30 seconds on medium-high heat, then add diced yellow onion and sweat for 3-5 minutes.
- Add minced garlic and cook for 2-3 minutes until fragrant.
- Stir in celery and carrots, cooking for 5-6 minutes until slightly tender.
- Add zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves, cooking for another 8-10 minutes until vegetables are tender.
- Add diced tomatoes and white beans, allowing flavors to combine.
- Stir in bouillon paste and boiling water, then allow to simmer.
- Add pastina and cook for 7-8 minutes on medium-high heat.
- Stir in kale and cook for an additional 5 minutes.
- Squeeze lemon juice into the pot and stir, adjusting seasonings to taste.
- Serve immediately with grated vegan parmesan cheese.
Nutrition Facts (estimated)
Servings
8
Calories
148
Total fat
4.5g
Total carbohydrates
24g
Total protein
5.1g
Sodium
415.8mg
Cholesterol
0.5mg
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