Vegano Zuppa

Lynda Hayes


I love making a pot of soup on a cold day but today I just wanted to get in the kitchen and cook! So I made up a recipe for a veggie minestrone style soup. I am not a vegan or vegetarian, but I had lots of veggies in the house to use up. I did not sacrifice any flavor here and kept it healthy and low-fat.

★★★★★ 1 vote
15 Min
1 Hr


1 can(s)
garbanzo beans, with juice 14 oz
1 can(s)
kidney beans, drained 14oz
2 can(s)
tomatoes, diced with juice
1 large
yellow onion, chopped
2 stick
celery ribs with leaves, chopped
1 large
carrot, peeled & sliced
3 clove
fresh garlic, minced
2 Tbsp
italian parsley, chopped
2-3 tsp
italian seasoning, dried
2 can(s)
vegetarian vegetable broth, no msg
1/2 tsp
red pepper flakes
sea salt & pepper to taste
1/3 c
orzo pasta, cooked
1 c
water to rinse out tomato cans
2-3 Tbsp
olive oil, extra virgin

How to Make Vegano Zuppa


  • 1Use a large pot for this, when heated add olive oil then onions,celery & garlic,red pepper flakes and salt and pepper. Saute until soft but still crisp. Add carrot and cook 3 more minutes. Add tomatoes, beans, broth, and seasonings, parsley. When it comes to boil, add orzo and turn heat down to low medium and cook for 45 min to 1 hour minimum. Serve hot and sprinkle with parmesan cheese and some toasted garlic bread.

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About Vegano Zuppa