
Vegan Minestrone

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This hearty and well-balanced vegan minestrone soup is packed with seasonal vegetables, beans, lentils and whole grains. Use any veggies you have on hand!
ingredients
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serves: 4-5
200 grams or 7 oz mixed dried red kidney beans, white common beans, pinto beans, dried peas, red lentils, red rice and spelt (you can use any other beans or whole grains instead See notes below for the conversion rate between dried and canned beans), soaked overnig
2 leaves bay
2 tablespoons olive oil
2 cloves garlic
1/2 small hot chili pepper
2 medium-sized carrots
1/2 leek
1/2 zucchini
170 ml or 1 glass red wine
1 can (400 ml or 14 oz) diced tomatoes
500 ml vegetable broth + bean broth
300 grams or 10.5 oz Brussels sprouts
1/2 cauliflower
200 grams or 7 oz spinach
salt
black pepper
1 tablespoon kale pesto per serving
1 tablespoon grated Parmesan cheese per serving (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 383
- Total Fat: 8.7 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 1.4 mg
- Sodium: 657 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 15.4 g
- Sugars: 10.7 g
- Protein: 19 g
preparation

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admin
January 16, 2017
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