Healthy Tomato Ditalini Soup Vegan Recipes

HEALTHY TOMATO SOUP

Steps:

• Preheat medium pot on low-medium heat and swirl olive oil to coat. Add garlic, oregano and basil. Saute for 30 seconds, stirring constantly.
• Add canned diced tomatoes, balsamic vinegar, salt and pepper and let simmer for 3 minutes or until warmed through.
• In the meanwhile, make grilled cheese. Serve with hot soup. So easy, tasty and healthy!

VEGAN TOMATO SOUP

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

HEALTHY TOMATO DITALINI SOUP (VEGAN)

Steps:

• Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
• Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
• Plunge them into cold water and peel the skin away from the cross.
• Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
• Add the vegetable stock and tomato to the onion mixture and bring to a boil.
• Add the ditalini pasta and cook for 10 minutes or until al dente.
• Salt and pepper to taste, and garnish with flat-leaf parsley.

EASY MINESTRONE SOUP

Steps:

• In a large pot, sauté onions, garlic, carrots and celery in olive oil over medium heat for about 10 minutes until translucent.
• While vegetables are cooking, drain + rinse beans.
• Add tomato sauce, spices, stock and water to the pot, bring to a boil. If you're using a parmesan cheese rind, add it now.
• Once soup is boiling, add raw pasta. Cook uncovered until pasta is al dente, about 7-8 minutes (depending on pasta directions). Do NOT overcook the pasta, because it will continue to cook slightly after you take it off the heat
• Once pasta is cooked, stir in cooked beans and raw spinach. Serve + enjoy!
• Notes: the pasta will absorb a significant amount of the liquid. Add more broth if you like a thinner soup
• Sauté onion, carrot, celery and garlic on regular sauté for about 2 minutes.
• While vegetables are cooking, drain + rinse beans.
• Add in the spices, water and broth. Pour the tomatoes on top. Do not stir it.
• Cook on high pressure for 3 minutes and do a quick release.
• While soup cooks, boil a separate pot of water and cook your pasta. Do not cook your pasta In the instant pot with everything else, it will over cook.
• Once pressure has been released, stir in cooked beans, raw spinach, pasta and serve!
• In a large pot, sauté onions, garlic, celery and carrots in olive oil over medium heat for about 10 minutes until translucent. Add to crockpot base.
• While vegetables are cooking, drain + rinse beans.
• Add tomato sauce, spices, stock and water. Stir and cook on low for 4-6 hours.
• 10 minutes before serving, stir in raw pasta. Cover and set to high. Your pasta may need 5-10 more minutes depending on cook time.
• When ready to serve, stir in cooked beans and raw spinach.