A Happy, Healthy Family


Nutrient-Packed Vegan Minestrone

I'm back with another soup recipe! Soups are one of my favorite ways to eat healthily because they are so easy and forgiving--you can always sub out an ingredient if you don't have it on hand--and are such a great opportunity to eat a variety of vegetables in one meal.

This recipe really packs in the nutrients with seven vegetables, most of which you probably already have in your kitchen (and if you don't, experiment with the recipe!).

As with most soups, it freezes really well. Plus, if you get your kids involved in chopping (if they're old enough), measuring, and putting the veggies into the pot, they'll be more likely to want to eat their creation!

Nutrient-Packed Minestrone Print Friendly and PDF


1 medium yellow onion, chopped
2 cloves garlic, minced
2 zucchini, chopped
1 yellow squash, chopped
2 carrots, diced
1 1/2 cups corn (or one can, drained)
28 oz diced tomatoes
42 oz low-sodium vegetable broth
1 1/2 c cooked Great Northern beans (or 1 can, rinsed and drained)
1 c uncooked ditalini pasta
1/2 t dried oregano
2 c fresh baby spinach, chopped
salt and pepper, to taste


1. In large stock pot, saute garlic for a few 3-5 minutes or until translucent (saute in about a tablespoon of water or vegetable broth).
2. Add garlic and oregano and saute for about 1 more minute.
3. Add zucchini, yellow squash, carrots, and corn and saute for about 5 minutes, stirring occasionally.

I said soups are forgiving--on this day, I had 1/2 a yellow onion and 1/2 a red onion that needed to be used, lots of zucchini, and no yellow squash. I really wanted to make the minestrone, though, so I used what I had! It would have been prettier with the yellow squash, but don't let one missing ingredient keep you from making a recipe. Substitute!

4. Add diced tomatoes and vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are fork-tender.
5. Add ditalini and beans; cook for about 10 minutes.
6. Remove from heat; add spinach, salt, and pepper. Allow spinach to wilt.

Source: Inspired by Cooking Light


No comments:

Post a Comment