February Recipe – Vegan Minestrone Soup

It’s February. The cold and snowy days make for the best times to stay inside with a bowl of soup. This vegan minestrone soup recipe is the perfect elixir for the cold stomach and is able to be eaten by nearly everyone of all diet types thanks to being vegan! Follow these steps to make a delicious, warm, and filling vegan minestrone soup.

(For 4 servings)

Prep time: 1 h 10 min
Difficulty: easy
Can be frozen

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 large zucchini, diced
1 large yellow zucchini, diced
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, finely chopped
53 fl oz | 6 cups vegetable broth
17 oz | 2 cups crushed tomatoes
17 oz | 2 cups canned chickpeas, drained
4 1/2 oz | 2/3 cup quinoa, rinsed
5 oz | 2 cups curly kale, chopped
1/2 lemon, juiced
1 tbsp fresh thyme, finely chopped
kosher salt
freshly ground black pepper

Method:
1. Heat olive oil in a large saucepan set over medium-high heat. Add onion and sauté until softened, 5 minutes.

2. Place zucchinis and red bell pepper in saucepan with onions and sauté for 5 minutes. Add garlic and cook for 1 minute.

3. Stir in vegetable broth, crushed tomatoes and chickpeas. Season with salt and pepper and bring to the boil. Reduce to medium and let cook, uncovered, for about 20 minutes.

4. Stir in quinoa, cover the saucepan, and cook for another 20 minutes until tender.

5. Add in kale, lemon juice, and thyme then stir to distribute. Cook, uncovered, until kale has just wilted, about 3-4 minutes.

6. Season to taste with salt and pepper before serving in bowls.

Nutritional information:
cal: 404
protein (g): 15
carbs (g): 50
fat (g): 12
fiber (g): 12

We hope you like the vegan minestrone soup and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the soup!