PLANT BASED MINESTRONE SOUP

This vegan minestrone soup is comforting, easy and delicious. Dairy free and can be made gluten free. Made with vegetables, kidney beans, tomatoes, herbs and pasta shells.

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– onion – celery stalks – carrots – zucchini – Italian seasoning – tomato paste – vegetable broth – fire roasted tomatoes – frozen green beans – pasta shells – garlic – kidney beans – great northern beans

Heat olive oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize

Add the carrot, zucchini, celery and tomato paste. Sauté for 5 minutes.

Add the can of diced tomatoes, bouillon paste, green beans, Italian seasoning, dried basil and water. Simmer for 15 minutes

Add dried pasta, garlic, kidney beans, great northern beans and (optional) nutritional yeast and simmer for 10 minutes. 2 minutes before you're done simmering, add the chopped kale.

Turn heat off. Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of oil on top and stir. Season with black pepper and extra salt if needed.

RECIPE TIPS

Grab all the recipe info and nutritional information by clicking on the link below.

Visit DAMN TASTY VEGAN

[{"selector":"#anim-385faed7-3146-4224-a7d1-f1016a4ca968","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ff9c094d-03e4-445e-93f4-0f7aa2246731","keyframes":{"transform":["translate3d(0px, 234.85931%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.

PLANT BASED MINESTRONE SOUP

DAMNTASTYVEGAN.COM

This vegan minestrone soup is comforting, easy and delicious. Dairy free and can be made gluten free. Made with vegetables, kidney beans, tomatoes, herbs and pasta shells.

– onion – celery stalks – carrots – zucchini – Italian seasoning – tomato paste – vegetable broth – fire roasted tomatoes – frozen green beans – pasta shells – garlic – kidney beans – great northern beans

Ingredients

Heat olive oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize

DAMNTASTYVEGAN.COM

Add the carrot, zucchini, celery and tomato paste. Sauté for 5 minutes.

DAMNTASTYVEGAN.COM

Add the can of diced tomatoes, bouillon paste, green beans, Italian seasoning, dried basil and water. Simmer for 15 minutes

DAMNTASTYVEGAN.COM

Add dried pasta, garlic, kidney beans, great northern beans and (optional) nutritional yeast and simmer for 10 minutes. 2 minutes before you're done simmering, add the chopped kale.

DAMNTASTYVEGAN.COM

Turn heat off. Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of oil on top and stir. Season with black pepper and extra salt if needed.

DAMNTASTYVEGAN.COM

RECIPE TIPS

This soup tastes best the next day! This will last a week in the fridge in an airtight container.

Grab all the recipe info and nutritional information by clicking on the link below.

DAMNTASTYVEGAN.COM

Visit DAMN TASTY VEGAN