SOUP, Minestrone vegan

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 158.3 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 10.2 g

View full nutritional breakdown of SOUP, Minestrone vegan calories by ingredient
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Introduction

Based on McDougall's recipe.
Vegan. Low fat. Low sodium.
Based on McDougall's recipe.
Vegan. Low fat. Low sodium.

Number of Servings: 8

Ingredients

    1 large purple onion, diced (about 1 cup)
    2 clove Garlic, minced
    1 pkg Frozen Mixed Vegetables 12oz
    1 can Cannellini Beans, Organic Low Sodium, Rinsed
    4 oz Barilla ProteinPlus Elbows Pasta (I've also used the Barilla veggie penne with great success!)
    1 can Del Monte, Diced Tomatoes No Salt Added Basil Garlic Onion
    1can Kidney Beans No Salt Added, drained
    4-6 cups Low Sodium Vegetable Broth (depending on how thick you want your soup!)
    2 tsp Basil
    1 tsp Marjoram, dried
    1 tsp Oregano, ground
    1 tsp Garlic Powder (Yes, I put in both cloves & powder...but if you are not a huge fan of garlic, you can leave it out...)

Tips

We like to add cashew parmesan cheese on top. (If not vegan, regular parmesan would probably do fine) Great with low fat, sprouted bread toasted


Directions

saute diced onion in 4oz broth, add diced garlic clove & cook until softened. Add all remaining ingredients but pasta & bring to boil. Add pasta and simmer until pasta is cooked through.
When pasta is cooked it is done. =)

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