Vegano Zuppa

2
Lynda Hayes

By
@LyndawithaY

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr

Ingredients

  • 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

Step-by-Step

  1. Use 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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