Bec's Vegan/Gluten free Minestrone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 onions, chopped5 stalks celery, chopped5 carrots, peeled, chopped1 head of garlic, minced1 tbsp olive oil2 cans muir glen diced tomatoes w/ garlic and basil1 box Pacific's roasted tomato soup1.5 boxes Pacific's low sodium Veg. broth1.5 cup frozen peas1.5 c frozen green beans1.5c frozen brocholi1.5c. frozen califlower1 pkg. frozen spinach1 c frozen mixed bell peppers1.5 pkg of dried 15 mixed beans, soaked and washed1 tbsp Thyme1 tbsp Oregano4 tbsp basilsalt, opt. I used 3 tsppepper, opt. I used 2 tspItalian herb seasoning (I used 1 tbsp ea. T.S. Sweet bell pepper and Garlic, basil pesto)1 tbsp red pepper flakes
makes 18 1.5 cup servings.
soak beans overnight.
Saute onion, celery, carrot, and garlic with seasonings in olive oil. Add tomatoes, soup and broth. Add the rest of the ing. stir often for 2 hrs.
Number of Servings: 18
Recipe submitted by SparkPeople user BECKYBISHOP1.
soak beans overnight.
Saute onion, celery, carrot, and garlic with seasonings in olive oil. Add tomatoes, soup and broth. Add the rest of the ing. stir often for 2 hrs.
Number of Servings: 18
Recipe submitted by SparkPeople user BECKYBISHOP1.
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 2.0 g
- Cholesterol: 2.2 mg
- Sodium: 1,173.1 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 11.2 g
- Protein: 11.8 g
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