Italian

Vegan Winter Minestrone is for Soup.

Vegan Winter Minestrone takes 60 minutes to prepare.

Vegan Winter Minestrone takes 30 minutes to cook.

Vegan Winter Minestrone makes 14 servings.

The ingredients for Vegan Winter Minestrone are:

# 4 tablespoons olive oil
# 2 onion, chopped
# 4 carrots, peeled, chopped
# 2 celery stalks, chopped
# 4 garlic cloves, minced
# 1 1.5lb butternut squas peeled, cubed
# 3 (14 1/2-ounce) can diced tomatoes
# 1 fresh rosemary sprig
# 2 (15-ounce) can cannellini beans, drained, rinsed
# 2 quarts low-sodium vegetable broth
# 2 tablespoons chopped fresh Italian parsley leaves

Here is how you make Vegan Winter Minestrone:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and garlic. Saute until the onion is translucent, about 10 minutes. Add butternut squash; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls and serve.Serving Size:?makes 14 2-cup servings

The nutritional information for Vegan Winter Minestrone is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 155.6

• Total Fat: 3.9 g
• Cholesterol: 2.9 mg
• Sodium: 954.4 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 8.1 g
• Protein: 6.8 g

Vegan Winter Minestrone is Italian cuisine.

The dietary needs meet for Vegan Winter Minestrone is Vegan