Go Back
+ servings
Vegetarian Minestrone Soup with beans and fennel
Print

Vegetarian Minestrone Soup

This One Pot Vegetarian Minestrone Soup tastes equally good in summer or winter. It's healthy, full of hearty vegetables and really easy to make. Great for family lunch or dinner.
Course Soup
Cuisine Italian
Keyword Longevity Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 851kcal
Author Iryna

Ingredients

  • 1 stalk celery chopped
  • 1 leek
  • 1 fennel
  • 2 medium carrots chopped
  • 1 can (15 oz) Garbanzo beans drained and rinsed
  • 1/2 can (8 oz) Pinto beans drained and rinsed
  • 3 medium potatoes
  • 3 cloves garlic finely minced
  • 1 sprig rosemary
  • 3 tbsp tomato paste
  • 2/3 c Israeli couscous or Fregola
  • 7 c vegetable broth
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp parsley for serving

Instructions

  • Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
  • Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise.
  • Heat olive oil in a large pot and over medium heat. Add leek, celery, carrots and 1/2 tsp of salt and and sauté for 5-7 minutes until vegetables are soft.
  • Add garlic and sauté for 30 more seconds.
  • Add in fennel, potatoes, both types of beans, rosemary
  • Dilute tomato paste in 1 cup of broth and add it into a pot.
  • Add 5 cups of broth, 1 teaspoon of salt, 1/4 tsp of pepper, bring the soup to a boil, then reduce to simmer and cook for 10 minutes.
  • Stir in couscous and cook soup for 10 more minutes or until couscous is soft.
  • Adjust the seasoning, turn off the heat and serve with the sprinkling of parsley.

Nutrition

Calories: 851kcal | Carbohydrates: 138.1g | Protein: 46.9g | Fat: 13.6g | Saturated Fat: 2.1g | Sodium: 2605mg | Potassium: 2661mg | Fiber: 32.7g | Sugar: 17.7g | Calcium: 274mg | Iron: 12mg