How to Prepare Appetizing Vegetarian Minestrone Soup FUSF

Vegetarian Minestrone Soup FUSF. Vegetarian minestrone soup makes for a light and healthy 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. Vegetarian Minestrone Soup for the Winter (Vegan-Friendly!) This vegetarian minestrone soup is one pot, super easy to make and packed with delicious flavors.

This vegetarian minestrone soup is the best way to use up winter veggies like butternut squash, kale, beans, carrots etc. Combined with a delicious tomato base and beans, this soup checks all the right boxes - healthy, hearty, filling, flavorful and loaded with veggies! Minestrone soup is an Italian classic! You can have Vegetarian Minestrone Soup FUSF using 16 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Vegetarian Minestrone Soup FUSF

1. It's 1/3 cup of olive oil.
2. Prepare 1/4 cup of unsalted butter.
3. Prepare 1 of large onion.
4. You need 1 of large carrots.
5. It's 2 stalks of celery.
6. You need 2 of medium potatoes.
7. You need 1/2 lb. of green beans.
8. You need 6 cups of water.
9. You need 1/2 of small cabbage head.
10. Prepare 16 oz. of can tomatoes.
11. It's 5 oz. of bag of spinach.
12. Prepare 2 of medium zucchini.
13. You need 6 of vegetable bouillon cubes.
14. It's 1 can of cannelini beans.
15. You need 1 can of kidney beans.
16. It's 1/2 cup of grated Parmesan or Romano.

This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. Some of my family is vegetarian / vegan. Vegetarian Minestrone Soup is based on the hearty classic Italian recipe that's loaded with beans, vegetables and pasta in a seasoned aromatic tomato broth! This homemade vegetarian minestrone soup is delicious!

Vegetarian Minestrone Soup FUSF instructions

1. Prep veggies by chopping the onion, peeling and dicing the carrot, dicing the celery and potatoes, slicing green beans into 1 inch pieces, dicing the zucchini and shredding the cabbage..
2. In large saucepan over medium high heat, melt butter in hot olive oil. Cook the onions, carrots, celery, potatoes and green beans until lightly browned. Stir occasionally. Add the water, cabbage, tomatoes, zucchini and bouillon cubes. Heat to boiling, stir to break up tomatoes. Reduce to low heat, cover and cook for 40 minutes. Stir in both beans and cook 15 minutes until mixture thickens. Serve in bowls with cheese sprinkled on top..

Healthy and hearty, this soup is loaded with veggies and seasoned to perfection, great for a cold This hearty vegetarian minestrone soup is the perfect use for all your favorite seasonal veggies. It'll fill you up without weighing you down so take a. This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand. the very best minestrone soup recipe ever. Quick and easy to make on the stovetop, hearty, healthy, plant based and of course vegan. To make your soup WFPB Plantricious compliant make sure to saute in veggie broth or water and omit all oil.

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