5 from 1 vote
Macaroni noodles in a bowl of minestrone soup
Easy Vegetarian Minestrone Soup w/ Pasta & Kale
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

A quick and easy veggie loaded soup made from pantry and freezer staples. On your table in just about 30 minutes.

Course: Entree, Soup
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 4
Calories: 354 kcal
Author: Jenn Sebestyen
Ingredients
  • 1/2 sweet onion (peeled and diced)
  • 2 garlic cloves (peeled and minced)
  • 16 oz frozen mixed vegetables
  • 28 oz canned crushed tomatoes (I like the kind with no salt added)
  • 32 oz low sodium vegetable broth (I use Trader Joe's organic)
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)
  • 15 oz canned red kidney beans (rinsed and drained) (or 1.5 cups of home cooked beans)
  • 1 cup chopped kale
  • 1 tbsp nutritional yeast (optional)
  • 2 cups cooked noodles* (We like macaroni noodles. Ditalini is also a good choice.) (Use gluten free noodles if desired)
Instructions
  1. In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup of the veggie broth until translucent and soft...about 4-5 minutes

  2. Add frozen veggies, crushed tomatoes, the rest of the carton of veggie broth, parsley, oregano, thyme, salt and pepper.
  3. Simmer 20 minutes to allow veggies to become tender and the flavors to mingle.
  4. Add kidney beans, kale, and noodles, and simmer another 2-3 minutes to warm through.

  5. Take off heat. Add optional nutritional yeast, if using, and stir.
  6. Enjoy!

Recipe Notes

*This is a great use for leftover noodles. 

 

 

 

 

Nutrition Facts
Easy Vegetarian Minestrone Soup w/ Pasta & Kale
Amount Per Serving
Calories 354 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 945mg41%
Potassium 487mg14%
Carbohydrates 65g22%
Fiber 19g79%
Sugar 17g19%
Protein 17g34%
Vitamin A 4700IU94%
Vitamin C 44.6mg54%
Calcium 160mg16%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.