Cooked - 1-pot Vegan Minestrone (gluten-free)

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💪 Nutrition 🖨️ pdf

1-pot Vegan Minestrone (gluten-free)

https://minimalistbaker.com/1-pot-vegan-minestrone-gluten-free/

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6.0

2 Tbsp water ((or sub oil))

½ medium white or yellow onion ((diced))

3 cloves garlic* ((minced))

2 large carrots ((peeled and sliced into thin rounds))

1 ½ cups green beans ((trimmed // roughly chopped))

¼ tsp each sea salt & black pepper ((plus more to taste))

1 small zucchini ((sliced into ¼-inch rounds))

1 15-ounce can diced fire-roasted tomatoes

6 cups vegetable broth (DIY or store-bought)

2 tsp dried basil ((or sub 1 Tbsp fresh per 2 tsp dried))

2 tsp dried oregano ((or sub 1 Tbsp fresh per 2 tsp dried))

1 Tbsp nutritional yeast

1 pinch red chili pepper flake ((optional))

1 Tbsp coconut sugar (or other sweetener to taste)

1 15-ounce can white beans or chickpeas ((rinsed + drained))

2 cups gluten-free pasta noodles* ((I like Trader Joe’s Gluten-Free Fusilli))

1 cup kale or spinach ((or other green // roughly chopped))

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Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavors (optional). I added more dried basil, oregano, and salt.
Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.

Created 10 weeks ago

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