Veggie minestrone soup is a vegan, eggs-free, nuts-free, soy- and lactose-free Italian dinner/lunch dish made with onions, zucchini carrots kidney beans tomatoes and ditalini pasta. Delicious!
Special diets: Vegetarian | eggs-free | vegan | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 56 mins – easy
🍽 5 servings – 236 kcal per serving
| Serving
930g |
Fat
5g |
Sat. fat
0g |
Sodium
377mg |
| Carbs
43g |
Fibers
18g |
Sugars
23g |
Proteins
10g |
INGREDIENTS
- 1 tbsp olive oil
- ¾ cup onions
- 2 cups zucchini
- 1 cup carrots
- 1 cup kidney beans
- ¾ cup celery sticks
- 1 tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp salt
- An eighth tsp ground black pepper
- 28 fluid ounces can of tomatoes
- 2 cloves garlic
- ¼ cup ditalini pasta
TOOLS
- 1 knife
- 1 peeler
- 1 saucepan
- 1 wooden spoon
- 1 lid
STEPS
Peel and chop the onions and garlic.
Peel the carrots with a peeler, then chop them.
Chop the celery sticks and zucchini.
Drizzle olive oil over a saucepan and turn on the heat. Add the chopped onions and chopped garlic to the saucepan and stir with a wooden spoon. Cook for 4 minutes, then add 6 cups of water, chopped zucchini, chopped carrots, chopped celery sticks, canned tomatoes, kidney beans, dried basil, dried oregano, salt, and ground black pepper. Stir again with a wooden spoon. Cook for 3 minutes, then cover with a lid. Simmer over low heat for 25 minutes, then remove the lid and stir with a wooden spoon. Add the ditalini pasta and stir with a wooden spoon. Cook for another 10 minutes, then remove from the heat.
It’s ready to be served !
