Minestrone (Vegan)

Loaded with vegetables, beans, and pasta, it's a vegan-friendly dish that's as comforting as it is nutritious.

Nutrition

Per serving: 287.03 calories, 12.03g protein, 4.89g fat, 52.27g carb, 10.06g dietary fiber, 0.68g saturated fat, 10.26g total sugar, 0.0g added sugar

Significant source for: Protein, Fiber, Iron, Magnesium, Potassium, Copper, Fluoride, Manganese, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

2 tablespoons olive oil

2 leeks, white and pale green parts only, chopped

1 medium yellow onion, diced

4 cloves garlic, minced

2 medium carrots, diced

2 medium celery stalks, diced

1 teaspoon salt

2 tablespoons tomato paste

9 cups vegetable broth

2 medium red potatoes, cubed

1 tablespoon chopped fresh oregano leaves

1 tablespoon minced fresh rosemary

1 cup orzo pasta

2 (14.5 oz) cans canned diced tomatoes

2 (15.5 oz) cans canned cannellini beans, drained and rinsed

1 bunch lacinato kale, stemmed and roughly chopped

preparation

step 1.

In a 4-qt Dutch oven or a soup pot, heat up the olive oil over medium heat.

step 2.

Add the leeks, yellow onions, and garlic to the pot; cook for 8 minutes or until the yellow onions are lightly browned.

step 3.

Add the celery, carrots, and salt; cook for 5 minutes or until the carrots are tender.

step 4.

Stir in the tomato paste and mix thoroughly.

step 5.

Add the broth, red potatoes, fresh oregano leaves, and fresh rosemary. Bring the pot to a boil over high heat.

step 6.

Set the stovetop to low heat; add the orzo pasta and allow it to simmer for 10 minutes.

step 7.

Add the remaining ingredients (canned diced tomatoes, canned cannellini beans, and lacinato kale). Bring the pot to a boil over high heat.

step 8.

Lower the heat and allow it to simmer for 10 minutes.