Garden Vegetable Minestrone Soup Recipe
Garden Vegetable Minestrone Soup made with fresh vegetables, beans, pasta, and herbs simmered in a light vegetable broth. A simple, seasonal homemade soup that's vegetarian and vegan.
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Servings: 6
Calories: 297kcal
Ingredients
- 1/2 cup ditalini pasta
- 2 tablespoons olive oil
- 1/4 cup yellow onion diced
- 3/4 cup okra sliced into 1/2-inch thick rounds
- 1/4 cup celery sliced
- 1/2 cup carrots sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 15 ounces red kidney beans rinsed and drained
- 15 ounces black-eyed peas rinsed and drained
- 3 Roma tomatoes diced
- 3 tablespoons Italian flat-leaf parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh oregano chopped
- 1 teaspoon fresh thyme
- 1/2 teaspoon ground black pepper
- 3 cups baby spinach roughly chopped
Instructions
- Prepare the ditalini according to package directions. Rinse with cold water, drain well, and set aside.
- Set a large soup pot over medium heat and add the olive oil. Once hot, add the onion, okra, celery, and carrots. Cook for 3 to 5 minutes, stirring often, until crisp-tender.
- Stir in the garlic and cook for about 1 minute, just until fragrant.
- Add the vegetable broth, red kidney beans, black-eyed peas, tomatoes, parsley, basil, oregano, thyme, and black pepper. Bring to a boil, then reduce the heat to low.
- Cover and simmer for 20 minutes, stirring occasionally.
- Uncover and stir in the spinach. Simmer for 1 to 2 minutes, until wilted. Remove from heat and stir in the cooked pasta. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 297kcal | Carbohydrates: 48g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 659mg | Potassium: 787mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4159IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 5mg
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