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Vegan Minestrone Soup
Equipment
Ingredients
- 1 cup carrots chopped
- 1 cup celery sliced
- 1 1/2 cups yellow onion diced
- 1 (28 ounce) can fire roasted diced tomatoes with juices
- 2 tablespoons tomato paste
- 3/4 cup nutritional yeast
- 6 cloves garlic minced
- 2 bay leaves
- 4 teaspoons Italian seasoning
- 1 pinch red pepper flakes
- 6 cups low sodium vegetable broth
- 1/2 teaspoon salt
- 1 (15 ounce) can red kidney beans drained and rinsed
- 1 (15 ounce) can cannellini beans drained and rinsed
- 2 cups sweet potato diced
- 1 1/2 cups dried ditalini or other small pasta
- 2 cups zucchini chopped
- 4 cups baby spinach chopped
Instructions
- Add all ingredients except the pasta, zucchini and spinach to a 6 qt. slow cooker bowl. Stir to combine. Cook on low for 8 hours.
- 25 minutes before ready, stir in the pasta, zucchini and spinach and cook for the last 30 minutes, or until pasta is tender.
- Serve immediately with vegan parmesan and salt and pepper to taste.
Nutrition
Calories: 352kcal | Carbohydrates: 70g | Protein: 20g | Fat: 1g | Sodium: 669mg | Fiber: 17g | Sugar: 11g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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