Ingredients for Vegetarian Minestrone Soup For The Winter Vegan Friendly
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Diced Tomatoes
- 1 teaspoon dried sage
- Fresh Flat Leaf Parsley
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cups vegetable stock
- Salt and pepper to taste
- 1 cup small macaroni
- Great Northern Beans
- Green Peas
- 1/4 cup grated vegan parmesan cheese (optional)
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How to Make Vegetarian Minestrone Soup For The Winter Vegan Friendly
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium chopped onion and 2 cloves minced garlic. Cook until the onion is soft and translucent (about 5 minutes).
- Slightly lower the heat to medium-low.
- Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried sage, and 1/4 cup chopped fresh flat-leaf parsley. Cover and cook for 5 minutes.
- Pour in 6 cups of vegetable stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Season to taste with salt and pepper.
- Add 1 cup small macaroni, 1 cup chopped carrots, 1 cup chopped celery, and 1 (15-ounce) can cannellini beans, rinsed and drained. Simmer for 10-15 minutes, or until the macaroni is tender.
- Stir in 1 cup frozen peas and cook for another 5 minutes.
- (Optional) Stir in 1/4 cup grated vegan parmesan cheese.
- Serve with crusty bread, such as garlic bread or ciabatta, and extra vegan parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
32g
Fat
8g
Carbs
14g
