Vegan Veggie Soup
This is my own soup creation. It's really basic, and I always use vegetable stock to keep it healthy and meat free!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
veg
qeveg
vegan
vegetarian main dishes
soup
garbanzo beans
healthy eating
kidney beans
healthy
pantry
kidlunch
vegan
vegetarian
vegan5
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 tablespoon olive oil for the pan
- 0.5 onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cups vegetable stock
- 1 can tomatoes diced
- 1/2 cup fresh basil
- 0.5 tsp parsley
- 1 cup pasta (any fun size. i used ziti)
- 1 cup fresh green vegetable (i used snap peas)
- 1 can garbonzo beans (do not drain)
- 1 can kidney beans (do not drain)
- 1 salt and pepper to taste
- Carbohydrate 67.0594223180522 g
- Cholesterol 20.44 mg
- Fat 3.2269934897284 g
- Fiber 9.21755526688679 g
- Protein 12.1758917202549 g
- Saturated Fat 0.442017889341664 g
- Serving Size 1 1 Serving (1347g)
- Sodium 4739.81155017509 mg
- Sugar 57.8418670511654 g
- Trans Fat 0.473973094835802 g
- Calories 341 calories
Heat the oil on medium heat and add the onions until translucent. Add the garlic, celery, carrots and saute until soft (about 5 minutes). Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer. Add the basil, parsley and pasta and cook for 10 minutes. Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.
