High Protein Vegan Minestrone Soup AHP1345
A cozy combination of sauteed celery, onion and garlic in a fire-roasted tomato broth paired with zucchini, green beans and kidney beans for a hearty and filling vegan soup. We swap out traditional pasta for banza chickpea shells to pack extra protein and fiber. You're going to love this flavorful and savory meal.
NUTRITION
Calories: 581.55kcal
Carbs: 88.775g
Protein: 28.5g
Fat: 13.275g
Sodium: 543.65mg
Sugar: 14.5g
Fiber: 22.9g
NET Carbs: 65.875g
SERVINGS
Makes 2 servings
COOKING TIME
30 min
INGREDIENTS
1 - 3.5oz(s) Banza Shells
1 - Small Yellow Onion
3 - Clove(s) Fresh Garlic
2 - Stalk(s) Celery
1 - Medium Zucchini Squash
1 - 14.5oz Can(s) Fire Roasted Diced Tomatoes
1 - Herbs De Provence Spice
1 - 15.25oz Can(s) Red Kidney Beans
1 - 4oz oz (112ggrams)(s) Green Beans
1 - 1/4 cup(s) Italian Parsley
Celtic Salt
Red Pepper Flakes
Olive Oil
Tomato Paste
Veggie Stock Cube
DIRECTIONS
This dish can easily be prepared in advance and reheated. I recommend adding the pasta just before serving so either prep and store separate or cook and add before serving.
Dice the onion, zucchini and celery. Thinly slice the garlic and add all three to a pot over medium heat with 1.5 tbsp olive oil and a pinch of celtic salt and red pepper flakes. Cook for 4-5 minutes to soften.
Bring a pot of water with a pinch of salt to a boil. Dice the green beans into bite sized pieces.
Add 1 tbsp tomato paste and cook one minute. Stir in 1-2 tsp of herbs de provence.
Add the diced tomatoes, veggie stock cube, 4 cups of water and the green beans. Bring to a boil and simmer 10 minutes. Add the drained and rinsed beans. Taste the broth and season.
Once the pasta water comes to a boil add the pasta and cook according to package directions. I like to cook 1-2 min less when the pasta is just al dente. Drain.
Stir in the pasta and stir to incorporate. Finely chop 1/4 c parsley. Stir in. Taste, adjust seasonings and serve.
