This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, including tomato, carrots, celery, green beans and zucchini. It's basically your entire garden in a soup! Everything is slowly simmered for maximum flavor along with some fresh basil and garlic.
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. You can leave out the macaroni in order to make it gluten-free, but then you're really just making a vegetable soup, instead of a minestrone. Nothing wrong with that, though!
With less than 100 calories per serving and just over 1 gram of naturally occurring fat, this vegetarian (and vegan!) minestrone is a great low-calorie and nearly fat-free soup.
You may also want to try this Crockpot vegetarian minestrone soup recipe, or this gluten-free minestrone made with millet.
- 4 cups vegetable broth
- 4 cups diced tomatoes
- 1 tbsp chopped fresh basil
- 1/2 tsp oregano
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 onion, chopped
- 3 zucchini, chopped
- 1 cup green beans, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- salt and pepper to taste
- 1 1/2 cups macaroni pasta
Place the vegetable broth in a large pot, then add in the diced tomatoes, basil, oregano, carrots, celery, onion, zucchini, green beans, garlic and bay leaf. Slowly bring the soup to a low simmer and allow to cook over very low heat for at least one hour, or until vegetables are tender.
Add the salt and pepper and the macaroni pasta and bring the heat up a bit to a medium low. Allow to simmer for another 20 minutes, or until pasta is done cooking.
Remove the bay leaf before serving. Enjoy!
Nutritional information per serving, from CalorieCount (based on 6 servings):
One serving provides approximately:
Calories 84, Calories from Fat: 13
Total Fat : 1.4g, 2%
Trans Fat: 0.0g
Cholesterol: 0mg, 0%
Sodium: 545 mg, 23%
Potassium: 820 mg, 23%
Total Carbohydrates: 13.5g, 5%
Dietary Fiber: 4g, 16%
Vitamin A 96% • Vitamin C 65% • Calcium 6% • Iron 8%
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- Vegan Cream of Asparagus Soup
- Easy French Onion Soup
- Curried Split Pea and Potato Soup
- Cheesy Potato Soup
- Quick and Easy Tomato Rice Soup
- Cool Cucumber Soup
- Cream of Carrot Soup
- Red Pepper Gazpacho
- Watermelon Gazpacho
- Vegetarian Bean and Barley Soup
- Spinach and Mascarpone Soup
- Pumpkin and Coconut Soup
- Vegetarian Lentil Soup
- Gingered Carrot Soup