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Root Vegetable Minestrone (vegan, no added fat, per 2-cup serving)

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Root Vegetable Minestrone (vegan, no added fat, per 2-cup serving)

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 164.5

Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 254.3 mg
Total Carbs: 35.3 g
Dietary Fiber: 8.0 g
Protein: 6.4 g

View full nutritional breakdown of Root Vegetable Minestrone (vegan, no added fat, per 2-cup serving) calories by ingredient

Introduction

This makes a big pot of soup. Leave out the beans and pasta and you've got a nice simple root-veggie soup. If you're not vegan, feel free to use chicken stock, and/or add some freshly grated Parmesan at the end. It's also really good if the veggies are sauteed in olive oil first, but this is a fat-free version. This makes a big pot of soup. Leave out the beans and pasta and you've got a nice simple root-veggie soup. If you're not vegan, feel free to use chicken stock, and/or add some freshly grated Parmesan at the end. It's also really good if the veggies are sauteed in olive oil first, but this is a fat-free version.

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 12

Ingredients

FIRST LIST:

1 medium onion, chopped

3 medium carrots, chopped

3 yukon gold potatoes, chopped

1 large rutabaga, chopped

1 large parsnip, chopped

1 can diced tomatoes, not drained

2 cloves garlic, chopped

8 cups vegetable stock

SECOND LIST:

1 cup dried elbow or other macaroni

1 can (or 2 cups) cooked kidney beans, not drained

1 tsp dried oregano

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon granulated garlic

Tips

A bowl of this soup is a simple, hearty-yet-light dish. It's also really good with a tablespoon or so of fat-free red-pepper hummus stirred into it. See my recipe box for the recipe for that.

Directions

Put all the ingredients on the first list into a 6-quart soup pot, adding water if necessary to fully cover all the veggies. Bring to a boil. Lower the heat and simmer, uncovered, for about 30 minutes. Add the ingredients on the second list and stir. Return to a boil. Stir again, and then lower the heat to a simmer and cook for about 10 minutes, until the macaroni is cooked.

Serving Size: Makes about 6 quarts, or 12 2-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SERENE-BEAN.