Minestrone Soup

From Being Vegan | Soups | Italian

The Minestrone soup is a light and healthy dish, suitable to purify the body and regulate the bowel, prepared throughout Italy with many variations depending on the region.


cal Calories 234kcal

fat Total Fat 9g

Low sat-fat Saturated Fat 1g

chol Free Cholesterol 0mg

High sodium Sodium 993mg

carbs Total Carbohydrate 33g

Serving size 425g Calories from fat 83kcal Fiber 6g Protein 8g Sugar 9g
4 servings


  • 3 1/2 oz potatoes
  • 1 3/4 oz beans
  • 1 red tomato
  • 2 carrots
  • 1 3/4 oz peas (shelled weight)
  • 1 stalk celery
  • 3 1/2 oz chard
  • 1 3/4 oz green beans
  • 4 sprigs parsley
  • 1 clove garlic
  • 4 1/4 cups vegetable broth
  • 1 shallot
  • 2 tbsp extra virgin olive oil
  • Salt


  1. Rinse the potatoes under running water, brushing them and cut them into small pieces, shell the beans, wash the tomatoes and reduce it into pieces removing the tough parts. Wash the carrots, trim the ends and slice. Shell the peas, wash the celery, remove and slice the filaments. Wash the chard under running water, remove the tough part of the stem, and comminute. Wash the beans, remove ends and cut into pieces of 1.5 inches.
  2. Wash the parsley sprigs, select the leaves, dry with kitchen paper and chop them on a cutting board together with the peeled garlic clove.
  3. Heat the broth.
  4. In a large pot put the oil and shallots, coarsely chopped. Turn on the heat and cook over low heat until it takes on a golden color.
  5. Add the vegetables, a teaspoon of chopped garlic and parsley and cook 4-5 minutes over high heat, stirring constantly, then add the vegetable broth and a pinch of salt.
  6. Allow to simmer for 45 minutes by the recovery of the boil over a low heat. After the indicated time with salt.
  7. Serve with a drizzle of olive oil.


  • In place of the fresh vegetables you can use frozen mixed vegetables for minestrone soup. In this case the dose is 7 – 7 3/4 oz each.