Lightened Up Vegan Minestrone Soup

 

 

 

This vegan rendition of the classic Italian minestrone soup has cannellini beans, orecchiette eggless pasta and fresh veggies and herbs.  And it has no added fat.

Cannellini beans are a white kidney bean that are popular in the Tuscany area of Italy.  They are an excellent source of protein, fiber, iron, magnesium and folate.

Orecchiette pasta is typical of Puglia (southern Italy). Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear.

 

 

1 1/4 cups diced sweet onion

1 1/2 cups diced  celery

2 cups sliced Crimini mushrooms

2 cups sliced summer squash (I used zucchini and crookneck)

1 1/2 cups sliced carrots

8 cups vegetable broth

1 28 ounce can crushed tomatoes

1 15 ounce can cannellini beans (don't drain)

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

1 teaspoon sea salt

1/8 teaspoon black pepper

1 cup dry eggless pasta (I used Trader Joe's orecchiette, but use whatever shape you wish)

 

 

Optional- 1 tablespoon Soysation Parmesan Cheese per serving (each tablespoon adds 15 calories)

 

Coat an 8 quart stock pot with spray olive oil.   Add the onions, celery and mushrooms and saute until vegetables begin to brown.  Add the vegetable broth, tomatoes, beans, carrots, squash, herbs, salt and pepper.  Bring to a boil and reduce the heat to simmer and cook until the carrots are almost done (about 15-20 minutes).

Stir in the pasta and cook another 10 minutes.  Remove from heat and enjoy!

 

Makes 14 cups.  Each cup has 105 calories.