Healthy Tomato Ditalini Soup (Vegan)

May 10, 2023May 10, 20230 14

Healthy Tomato Ditalini Soup (Vegan) recipe for a comforting meal

by The Chefin Soup

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

150

Sugar

Fat

Warm and comforting, the Healthy Tomato Ditalini Soup (Vegan) is the perfect meal for a chilly day. Made with fresh vegetables and vegetable stock, it is vegan and low in calories. The ditalini makes it filling and provides a texture contrast that makes it a more exciting soup. Easy to make and store, it is a great option for anyone looking for a healthy and wholesome meal. With added health benefits from the tomatoes and celery, it is a great way to get essential nutrients for anyone on a diet.

Instructions

1.	Heat oil in a large saucepan over medium heat. Add onion, garlic, and celery and cook until vegetables are softened, about 5 minutes.
2.	Peel and seed the tomatoes and chop coarsely. Add the tomatoes and any accumulated juice to the saucepan. Cook until the tomatoes have softened, about 8 minutes.
3.	Add the vegetable broth and bring to a simmer. Reduce heat and let it simmer for 20-30 minutes.
4.	Add ditalini to the soup and cook until tender, about 15 minutes.
5.	Stir in parsley and serve hot.

PROS

This soup is healthy, vegan and packed with rich flavor.
The ditalini makes it comforting and heart-warming, perfect for colder days.
It is easy to make and can be stored and reheated for a quick meal throughout the week.

CONS

It has a low protein content and might not be filling enough for a main meal on its own.
It also requires some preparation and chopping of the vegetables before cooking.

HEALTH & BENEFITS

This soup is low in calories and fat, making it a healthy option for anyone on a diet. The tomatoes contain lycopene, an antioxidant that may help lower the risk of heart disease. The celery is a good source of fiber and vitamins, including vitamin K.

	2 tablespoons olive oil
	1 large onion , finely chopped
	1 garlic clove , minced
	1 stalk celery , finely chopped
	3 vine-ripened tomatoes
	6 cups vegetable stock
	1/2 cup ditalini
	2 tablespoons fresh flat-leaf parsley