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Easy veggie minestrone pasta soup

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.

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.