Roasted Red Pepper Minestrone Soup

It is always hard for me to find something that fits into our vegan lifestyle and that my son will eat.  To say he is a picky eater would be an understatement.  Anything that even resembles a vegetable does not sit well with him.  So it is a constant struggle to find meals that we all can enjoy together.  This minestrone soup had enough beans and noodles that Alek did not mind most of the vegetables.  This was so good and filling, I had to share.

Roasted Red Pepper Minestrone Soup

(Adapted from The Eat Clean Diet Vegetarian Cookbook)


1 TBLS extra virgin olive oil

1 onion, finely chopped

2 carrots, peeled and chopped

sea salt and pepper to taste

3-4 cloves garlic, chopped

4 cups vegetable broth

2 cups water

1 tsp organic herb mixture

1- 8 oz jar roasted bell peppers, drained and chopped

1- 15 oz can diced tomatoes

1- 15 oz can pinto beans

1- 15 oz can kidney beans

1 zucchini, diced

1 cup fresh green beans, diced

2 bay leaves

12 oz brown rice pasta, cooked

2 cups baby spinach



Heat olive oil in a large pot on medium.

Add onion, carrot, salt and pepper and cook until soft, about 5 minutes

Stir in garlic and cook about another minute.

Add remaining ingredients except pasta and spinach.  Increase heat and bring soup to a boil.

Partially cover pot and reduce heat to simmer for about 30 minutes or until veggies are tender.

Uncover, remove bay leaves and add spinach and pasta.


Nutritional Information: (Based on 10 – 1 1/2 cup servings, but we probably each had a double serving)

Calories 264, protein 12 g, carbs 46 g, fat 2 g, fiber 10 g



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