Description
Vibrant, healthy, and flavorful, this Low-Fat Minestrone Verde Soup is a fresh twist on the classic Italian favorite.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, finely chopped
- 1 medium zucchini, unpeeled, small dice *
- 2 celery ribs, small dice
- 2 Tablespoons minced garlic
- 2 cups low-sodium vegetable broth *
- 3 cups water
- 1/3 cup nutritional yeast
- 1 Tablespoon lemon juice
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried basil (+/-)
- 1 teaspoon dried oregano (+/-)
- ¼ to 1 teaspoon sea salt (+/-)
- Pinch to ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 1 to 2 – [ 15.5 oz. cans ] cannellini beans, drained and rinsed *
- 1 cup frozen peas
- 1 cup packed, chopped baby kale (or baby spinach) *
Additional Ingredients:
- 2 to 3 cups cooked elbow macaroni *
Optional Toppings:
- Sprinkle Vegan Parmesan Cheese
- Sprinkle toasted pine nuts
- Chopped fresh basil leaves *
Instructions
- Boil the elbow macaroni according to package directions, drain and rinse with cold water, set aside.
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large stockpot, sauté the chopped onions, celery, and zucchini for 7 to 9 minutes over medium-high heat until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
- Add the minced garlic to the pot, continue to sauté over medium-high heat, stirring constantly for 1 minute.
- Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Simmer for 5 minutes.
- Then add all the Other Ingredients, stir well, simmer for 10 to 15 minutes or until all the veggies are perfectly tender.
- Once tender, to serve, place some cooked macaroni in the bottom of a soup bowl, then pour the hot soup over top. Mix well. Optional: Top individual servings with a sprinkle of Vegan Parmesan Cheese and/or toasted pine nuts or chopped fresh basil. Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4 to 5 servings (7 cups)