Servings: 4 Servings
Calories: 394kcal
Ingredients
- 52 grams Onion (Diced)
- 1 tbsp Olive Oil
- 110 grams Carrots (Chopped)
- 100 grams Celery (Chopped)
- 3 Cloves Garlic
- 56 grams Tomato Paste
- 1.5 litre Vegan Vegetable Stock
- 800 ml Can of Fire-Roasted Tomatoes
- 1 Bay Leaf
- 360 grams Can Chickpeas
- 384 grams Can Kidney Beans
- 85 grams Penne Pasta (or similar pasta of choice)
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tbsp Coconut Sugar
- 67 grams Kale (Chopped)
- 12 grams Fresh Parsley (Chopped)
- 1 ⁄2 tsp Salt
Instructions
- Set aside the onions, celery, carrots, and minced garlic.
- Place a large soup pan over a medium heat and add 1 tablespoon of olive oil.
- Brown the onions on a medium heat for 2-3 minutes until the onions have softened and are translucent.
- Add in the carrots, celery, garlic and tomato paste. Sauté for a further 2 minutes.
- Pour in the vegetable stock, roasted tomatoes, chickpeas, kidney beans, spices (bay leaf, dried basil, dried oregano, salt and pinch of pepper), sugar, and pasta.
- Bring to the boil and then reduce to medium-low and simmer for approximately 15 minutes until the pasta and vegetables have softened.
- Add in the chopped kale and parsley and cook for a further 2 minutes. If the soup is too thick, add in a little more vegan vegetable stock.
Notes
Tip: Serve with a sprinkle of nutritional yeast or vegan Parmesan if desired.
Nutrition
Serving: 4g | Calories: 394kcal | Carbohydrates: 72g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Sodium: 971mg | Potassium: 810mg | Fiber: 15g | Sugar: 13g | Vitamin A: 7659IU | Vitamin C: 36mg | Calcium: 185mg | Iron: 5mg