Mama's Minestrone Soup (vegan & gluten-free!)
This classic soup is filled with veggies, beans and cute little noodles. Make sure to grab a fresh loaf of bread for dipping!
Servings 5
Calories 444kcal
Cost $13
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ cup celery diced
- ½ cup carrots diced
- ½ yellow onion diced
- 1 cup green beans sliced
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can cannellini beans drained and rinsed
- 5 cups vegetable broth
- 32 oz tomatoes crushed can
- 1 cup pastina gluten-free if needed
- 1 sprig rosemary remove before eating
- 1 bay leaf remove before eating
- 1 tablespoon oregano chopped fresh
- 2 tablespoon parsley chopped fresh
- 1 cup kale chopped
- 1 teaspoon pepper
- 2 teaspoon salt
Instructions
- In a large soup pot, sauté celery, carrot, and onion, in olive oil on medium-high heat.
- Once that cooks for 5 minutes, add the green beans, beans, vegetable broth, crushed tomatoes, pastina, herbs (rosemary, oregano, parsley, bay leaf), kale, salt, and pepper.
- Stir and bring to a boil.
- Once boiling, cover and cook on medium-low for 10-15 min! Stirring every few minutes until the pasta is cooked!
- Serve with crusty good bread! Don't forget to remove the rosemary sprig and bay leaf before serving. Feel free to garnish with Parmesan and basil.
- Enjoy!
Notes
- When sauteing the veggies, make sure to use medium-high heat to bring out the flavor of the veggies.
- Don’t forget to remove the rosemary sprig and the bayleaf before serving.
- Rinse the canned beans before adding them to the soup.
- Pair this soup with a loaf of crusty sourdough bread for the ultimate, comfort meal.
Nutrition
Serving: 1g | Calories: 444kcal | Carbohydrates: 81g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2329mg | Potassium: 1069mg | Fiber: 18g | Sugar: 13g | Vitamin A: 3801IU | Vitamin C: 28mg | Calcium: 192mg | Iron: 9mg
