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+ servings
A bowl of Minestrone Soup served with crackers.
4.83 from 17 votes

Vegetarian Minestrone Soup

You can't beat a classic vegetable packed minestrone soup. This soup has a thick tomato broth, 12 grams of protein per bowl, and all the delicious flavors of a classic minestrone soup.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 7
Carbs 47
Protein 12
Yield 6

Ingredients

Instructions

  • First, cook 8-oz. of small shell noodles ( I used half of a 16oz box) until al dente and set aside.
  • Next, heat a large pot over medium/high heat. Add olive oil.
  • When the olive oil is fragrant add onion and let the onion sauté for 2-3 minutes over high heat.
  • Add the garlic and when the garlic is fragrant, deglaze the pot with the the wine.
  • Scrape the little brown bits of garlic and onion from the bottom of the pot with a spatula.
  • Then, add carrot and celery to the pot and sauté for an additional 2-3 minutes. 
  • Add the crushed tomatoes, tomato paste, vegetable broth, apple cider vinegar, salt, Italian seasoning, red pepper flakes, garlic, powder, bay leaves, and oregano to the pot and stir until combined. 
  • Heat everything together over high heat. Bring to a boil. 
  • Turn heat to low/medium heat and let simmer for 15-20 minutes.
  • Finally, add the spinach (or kale), peas, garbanzo beans, and kidney beans to the pot, stir and let the soup simmer for an additional 5 minutes.
  • Serve over shell noodles and salt + pepper to taste.

Tips & Notes

  • For meal prep and left overs, store noodles and soup in separate containers to prevent soggy noodles.
  • This recipe was updated on January, 13th 2021. 

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Nutrition Facts

Calories: 283kcal | Carbohydrates: 47g | Protein: 12g | Fat: 7g | Fiber: 2g | Sugar: 8g