Description
A vibrant, plant-based minestrone packed with wholesome veggies and nutrient-rich beans.
Ingredients
Scale
- 2 cloves garlic, minced
- 1 small sweet potato, peeled and diced (about 1 cup)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 small onion, diced
- 1 cup kale, shredded
- 1 medium zucchini, diced
- 1 cup canned cannellini beans (or black beans or chickpeas)
- 1 cup baby spinach
- ½ cup small pasta (any shape)
- 1 cup cooked lentils (or ½ cup dried)
- 2 stalks celery, chopped
- 2 medium carrots, sliced
- 14 oz canned diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- 4 cups vegetable broth
- 2 bay leaves
- Sea salt and black pepper, to taste
- Optional Garnishes:
- 1 tablespoon extra virgin olive oil, for drizzling
- ¼ cup grated parmesan or vegan alternative
- ¼ cup chopped fresh parsley
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced onion, sliced carrots, chopped celery, and diced zucchini. Sauté these vegetables for about 5 minutes until they soften and the onion becomes translucent.
- Next, stir in the diced sweet potato and minced garlic. Cook for an additional minute, allowing the garlic to release its wonderful aroma. Following this, add the dried oregano, thyme, and tomato paste. Stir everything well to coat the vegetables evenly.
- Pour in the vegetable broth, diced tomatoes, cannellini beans, and cooked lentils. Stir thoroughly to ensure all ingredients are combined and bring the mixture to a boil, then lower the heat to a simmer.
- Let the soup simmer uncovered for about 20 minutes. Then, add the small pasta of your choice, maintaining the gentle simmer for another 10 minutes, until the pasta reaches a tender texture.
- As your pasta cooks, introduce the shredded kale and fresh spinach to the pot. Stir just until they wilt down, infusing the soup with vibrant greens. Adjust the seasoning with sea salt and black pepper as needed.
Notes
This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 500 mg
- Protein: 12 g