Minestrone Bean Soup {Vegan, Low-Fat, Oil-Free}


Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour

1/2 onion, chopped
2 cloves of garlic, minced
2 carrots, sliced
4 cups of vegetable broth
1/2 of a 15 oz. can fire roasted diced tomatoes
1 cup oil-free tomato sauce
1 cup potatoes, diced
1 cup chopped purple cabbage
3/4 cup oil-free refried beans
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup kidney beans, drained and rinsed
1/2 cup frozen corn kernels
1/3 cup uncooked whole wheat or gluten free pasta elbows
1 teaspoon apple cider vinegar 


  1. In a large pot or dutch oven, place onions, garlic, and carrots with 1/2 cup of vegetable broth and cook for 5 minutes while stirring frequently. 
  2. Add diced tomatoes, tomato sauce, potatoes, cabbage, refried beans, spices, and remaining vegetable broth. 
  3. Simmer for 20 minutes over low-medium heat, then add kidney beans, corn kernels, and whole wheat pasta. Continue to cook for an additional 20 minutes.
  4. Add apple cider vinegar and salt to taste.