Growing up in a house full of Italian cuisine, I’ve been eating my fair share of vegetable soup. The veggies are always abundant and flavorful in this dish- but the secret to veganizing it is adding spinach! This recipe is packed with protein from beans and tofu, fiber from fresh vegetables, and nutrients from kale. It’s a healthy meal for any day of the week that will make you feel good about what you’re eating.
Recipe Summary test Servings: 6 Yield: 6 servings
1 bay leaf
½ cup frozen green beans
1 (28 ounce) can peeled and crushed tomatoes
2 (14.5 ounce) cans vegetable broth
1 tablespoon dried parsley
1 stalk celery, thickly sliced
½ cup macaroni
⅓ cup frozen pearl onions
2 large carrots, coarsely chopped
3 small zucchinis, cubed
¾ teaspoon dried basil
2 cloves garlic, minced
1 (15 ounce) can kidney beans, drained
1 cube vegetable bouillon
In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes.
Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.
Per Serving: 185 calories; protein 9.1g; carbohydrates 37.2g; fat 1.3g; sodium 634.4mg.