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Vegetarian Minestrone Soup

Oct 13, 2016 | by Lisa Reynoso

Vegetarian Minestrone Soup

2 T. olive oil
2 c. chopped onion
5 cloves garlic, minced
1 1/2 – 2 t salt
1 stalk celery, minced
1 med carrot, died
1 small zucchini, diced or 1 cup diced eggplant
1 t. oregano
1 t. basil
1 medium bell pepper, diced
3-4 c .(or more) water
1-14.5 oz can tomato puree (or about 2 cups)
1- 1 1/2 cups cooked garbanzo or kidney beans
1/2 – 1 c. dry pasta
1-2 med tomatoes, diced (optional)
1/2 c. fresh parsley, minced (optional)
Vegan parmesan cheese

Heat olive oil in a large pot. Add onion, garlic,and salt.
Sauté over medium heat for about 5 minutes,
then add celery, carrots, eggplant (if using
zucchini, add it with the bell pepper), oregano and
basil. Cover and cook over very low heat about 10
more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato
puree. Cover and simmer about 15 minutes. Add
beans and simmer another 5 minutes. Bring the
soup to a gentle boil and add pasta. Stir and cook
until the pasta is tender. Stir in the diced fresh tomatoes,
and serve right away, topped with parsley
and parmesan.

Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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