45m$8.42Green Pea and White Bean Minestrone
A vegan lunch minestrone with green peas, cannellini beans, egg-free wheat ditalini pasta, carrots, celery, and tomatoes. This simple plant-based soup is hearty, vegetable-forward, and dairy-free.
- Energy
- 382 calories per serving
- Protein
- 15.6 g per serving
- Carbs
- 71.8 g per serving
- Fat
- 4.8 g per serving
- Sodium
- 977 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
celery stalks, diced
2 Count
Sleeved Celery
20%
low-sodium vegetable broth
6 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
75%
carrots, diced
2 Count
Carrots
81%
frozen green peas
1.5 Cup
Kroger® Frozen Sweet Green Peas
63%
Italian seasoning
1 Teaspoon
Smart Way™ Italian Seasoning
6%
egg-free wheat ditalini pasta, contains wheat/gluten
1 Cup
Kroger® Ditalini Pasta
37%
canned cannellini beans, rinsed and drained
1 Can
Kroger® Cannellini Beans
50%
canned diced tomatoes with juices
1 Can
Kroger Diced Tomatoes
100%
fine salt
0.75 Teaspoon
Kroger® Salt
1%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- low-sodium vegetable broth-6 cups
- carrots-2 medium
- yellow onion-1 medium
- celery stalks-2 stalk
- garlic-3 cloves
- frozen green peas-1.5 cups
- egg-free wheat ditalini pasta-1 cup
- canned diced tomatoes with juices-1 can
- canned cannellini beans-1 can
- olive oil-1 tablespoon
- Italian seasoning-1 teaspoon
- fine salt-0.75 teaspoons
Dice the onion, carrots, and celery, mince the garlic, rinse and drain the cannellini beans, and measure the pasta and peas.
Keep fingers curled away from the knife blade while dicing and mincing.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and salt, then cook for 6 to 8 minutes until the vegetables begin to soften.
Use caution when adding vegetables to hot oil to avoid splatter.
Add the garlic and Italian seasoning, then stir for 30 seconds until the mixture smells fragrant.
Add the vegetable broth, diced tomatoes with juices, and cannellini beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
Reduce heat carefully once boiling to limit hot liquid splatter.
Stir in the egg-free wheat ditalini pasta. Simmer for 8 to 10 minutes, stirring occasionally, until the pasta is just tender.
Stir in the frozen green peas and cook for 2 to 3 minutes until the peas are bright green and hot. Taste and adjust seasoning if needed.
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