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5 cloves garlic, minced
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3 tablespoons extra-virgin olive oil, divided
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1 cup cubed whole-grain rustic bread
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1 cup chopped leek, white and light green parts only, rinsed well
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1 cup chopped carrots
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3 cups low-sodium vegetable broth
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3 cups water
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¾ teaspoon kosher salt
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1 cup ditalini pasta or other small pasta
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10 ounces zucchini (about 1 medium), halved lengthwise and thinly sliced
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1 (15 ounce) can no-salt-added cannellini beans, rinsed
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3 cups fresh baby kale or chopped kale
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1 cup frozen peas, thawed
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½ teaspoon ground pepper
Vegan Minestrone Soup
Is minestrone soup vegan? It can be, with the right ingredients! This vegan minestrone soup is heavy on the green vegetables (it has peas, zucchini and kale, to name a few!), setting this quick healthy soup recipe apart from the rest. If you miss the tomatoes, feel free to add them to the mix. Last but not least, enjoy the crispy garlic croutons that float on top and soak up the flavorful broth.
Nutrition Information
135
Calories
25g
Carbohydrates
13g
Protein
729mg
Potassium
1g
Fiber
8g
Sugar
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