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Easy veggie minestrone soup

A super quick, high protein plant-based soup. This hearty soup uses pantry ingredients like canned diced tomatoes, beans, mixed veggies and protein chickpea pasta. Jazz it up with an extra handful of greens or hot sauce.

Yields1 ServingTotal Time25 mins

Ingredients
 ½ cup Diced tomatoes & liquid
 1 tsp Vegetable bouillon (or equivalent of broth)
  cup Chickpea or lentil pasta, cooked
 2 tbsp Nutritional yeast
 ¼ cup Frozen mixed vegetables, like peas & carrots
 ½ cup Pinto beans, cooked & rinsed
Optional
 Salt & pepper to taste
 Handful of spinach
 Basil or thyme to taste
 ¼ tbsp Garlic, finely minced
 2 tbsp Onions, diced

Directions
1

Prep
Rinse & drain cooked beans.

In a bowl, mix broth according to bouillon instructions (1 tsp with 1 cup of water / 10g with 240ml)

Optional: Chop onion & garlic into small pieces.

2

Make protein-packed chickpea or lentil pasta according to package instructions.

3

Cook on stove
Optional - In a pot on medium-heat, cook the minced garlic & onions for 4-5 minutes with 2-3 tbsps of water (or cooking spray).

Into the pot, add in the prepared broth, beans, diced tomatoes (include the liquid) and bring to a simmer - 4-6 minutes.

Then add in the nutritional yeast, mixed vegetables, and optional handful of spinach or kale, herbs & seasonings. Simmer to meld the flavors for 10-15 minutes.

4

Serve
In a bowl, ladle the hot soup onto the cooked chickpea pasta. Season to taste.

Keeps for up to a week in a sealed container stored in the fridge, with pasta stored separately or prepare just before serving.

Freeze soup base for up to 3 months. Thaw in fridge & reheat on stove.

Ingredients

Ingredients
 ½ cup Diced tomatoes & liquid
 1 tsp Vegetable bouillon (or equivalent of broth)
  cup Chickpea or lentil pasta, cooked
 2 tbsp Nutritional yeast
 ¼ cup Frozen mixed vegetables, like peas & carrots
 ½ cup Pinto beans, cooked & rinsed
Optional
 Salt & pepper to taste
 Handful of spinach
 Basil or thyme to taste
 ¼ tbsp Garlic, finely minced
 2 tbsp Onions, diced

Directions

Directions
1

Prep
Rinse & drain cooked beans.

In a bowl, mix broth according to bouillon instructions (1 tsp with 1 cup of water / 10g with 240ml)

Optional: Chop onion & garlic into small pieces.

2

Make protein-packed chickpea or lentil pasta according to package instructions.

3

Cook on stove
Optional - In a pot on medium-heat, cook the minced garlic & onions for 4-5 minutes with 2-3 tbsps of water (or cooking spray).

Into the pot, add in the prepared broth, beans, diced tomatoes (include the liquid) and bring to a simmer - 4-6 minutes.

Then add in the nutritional yeast, mixed vegetables, and optional handful of spinach or kale, herbs & seasonings. Simmer to meld the flavors for 10-15 minutes.

4

Serve
In a bowl, ladle the hot soup onto the cooked chickpea pasta. Season to taste.

Keeps for up to a week in a sealed container stored in the fridge, with pasta stored separately or prepare just before serving.

Freeze soup base for up to 3 months. Thaw in fridge & reheat on stove.

Easy veggie minestrone pasta soup
Nutrition Facts

Serving Size 1

Servings 1


Amount Per Serving
Calories 258
% Daily Value *
Total Fat 1.9g4%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 1182.7mg50%
Total Carbohydrate 42.7g19%
Dietary Fiber 11.5g46%
Protein 18g12%

Vitamin A 76%
Vitamin C 6%
Calcium 7%
Iron 19%

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

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