|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 6g||21%|
|Total Sugars 8g|
|Vitamin C 36mg||181%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, including tomato, carrots, celery, green beans, and zucchini. It's basically your entire garden in a soup! Everything is slowly simmered for maximum flavor along with some fresh basil and garlic.
Vegetarian minestrone soup makes for a light lunch or dinner soup, just add a side salad and maybe a slice of garlic bread and you've got yourself a full meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat.
With less than 100 calories per serving and just over 1 gram of naturally occurring fat, this vegetarian (and vegan!) minestrone is a great low-calorie and nearly fat-free soup. You may also want to try this crock pot vegetarian vegetable minestrone soup recipe.
4 cups vegetable broth
4 cups diced tomatoes
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
3 zucchini, chopped
1 cup chopped green beans, optional
3 cloves garlic, minced
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups macaroni pasta, or another small pasta shape such as small shells
Gather the ingredients.
First, place the vegetable broth in a large pot, then add in the diced tomatoes, basil, oregano, carrots, celery, onion, zucchini, green beans, garlic, and the bay leaf.
Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
Add the salt and pepper and the macaroni pasta and bring the heat up a bit to a medium-low. Allow to simmer for another 10 to 20 minutes, or until the pasta is done cooking.
Remove the bay leaf before serving.
- Make this gluten-free by using gluten-free pasta and a gluten-free vegetable broth.
- Looking for more vegetarian and vegan soup recipes? You may want to browse some of crowd-pleasing creative vegetable soups, or, if you want something a little healthier, try one of these nine fat-free vegan soups. Want something a bit unusual? How about a vegan cream of asparagus soup or a fun vegetarian peanut soup. Enjoy!