Minestone Soup

This comforting Minestone Soup is a vibrant, plant-based dish that combines tender potatoes, celery, and onions with the rich acidity of diced tomatoes. The addition of kidney beans adds protein and texture, while broken spaghetti noodles provide a satisfying chew. Simmered together in a simple broth seasoned with shoyu and fresh cilantro, this soup offers a balanced flavor profile that is both savory and refreshing. It&# 226;ÂÂs an ideal choice for cold evenings or as a make-ahead lunch, delivering wholesome nutrition without any animal products. The recipe relies on pantry staples, making it an accessible and delicious option for weeknight dinners.

Cooking Method: Sautéing, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 143.8

Description

This comforting Minestone Soup is a vibrant, plant-based dish that combines tender potatoes, celery, and onions with the rich acidity of diced tomatoes. The addition of kidney beans adds protein and texture, while broken spaghetti noodles provide a satisfying chew. Simmered together in a simple broth seasoned with shoyu and fresh cilantro, this soup offers a balanced flavor profile that is both savory and refreshing. It&# 226;ÂÂs an ideal choice for cold evenings or as a make-ahead lunch, delivering wholesome nutrition without any animal products. The recipe relies on pantry staples, making it an accessible and delicious option for weeknight dinners.

Ingredients

1/4 package EDEN Spaghetti
1 tablespoon EDEN Olive Oil
1 lg Onion; chopped
2 Cloves Garlic; chopped
2 Stalks Celery; chopped
1 md Potato; chopped
4 cup Water
14 1/2 ounce Can EDEN Diced Tomatoes

Directions

1
Cook the spaghetti in a pot of boiling water according to package directions until al dente, then drain and set aside.
2
In a large soup pot, heat the olive oil over medium heat.
3
Add the chopped onion and garlic, sautÃÂ©ing until the onions are soft and translucent, about 3-4 minutes.
4
Stir in the chopped potato and celery, cooking for another 2 minutes to soften slightly.
5
Pour in the water and bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, about 10-12 minutes.
6
Add the diced tomatoes, kidney beans, chopped red pepper, and cooked spaghetti to the pot.
7
Simmer gently for 2 minutes to heat through and allow flavors to meld.
8
Stir in the shoyu and fresh cilantro, taste, and adjust seasoning if needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 143.8kcal

% Daily Value *
Total Fat 4.7g8%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 38.9mg2%
Total Carbohydrate 24.0g8%
Dietary Fiber 6.3g26%
Sugars 11.4g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: minestrone, vegan, vegetarian, soup, pasta, beans, tomatoes, potato, celery, onion, garlic, comfort food, plant-based, healthy dinner, eden foods, shoyu, cilantro, kidney beans, warm soup, meal prep

Read it online: https://www.chefs-mate.com/recipe/minestone-soup/