1-Pot Vegan Minestrone (Gluten-Free)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 tbsp (3 g) nutritional yeast
- 3 cloves garlic minced (1 1/2 tbsp or 9 g)
- 2 tbsp (30 ml) water (or sub oil)
- 1/2 white or yellow onion diced (55 g)
- 2 large carrots peeled and sliced into thin rounds (120 g)
- 1 1/2 cups (150 g) green beans trimmed, roughly chopped
- 1/4 tsp each sea salt & black pepper + more to taste
- 1 small zucchini (196 g) sliced into 1/4-inch rounds
- 1 15- ounce (425 g) can diced fire-roasted tomatoes
- 6 cups (1440 ml) vegetable broth
- 2 tsp dried basil (or 1 tbsp fresh)
- 2 tsp dried oregano (or 1 tbsp fresh)
- optional: pinch red chili pepper flake
- 1 tbsp (12 g) coconut sugar (or other sweetener to taste)
- 1 15- ounce (425 g) can white beans or chickpeas rinsed + drained
- 2 cups (224 g) gluten-free pasta noodles* (i like trader
- 1 cup (25 g) kale or spinach (or other green) roughly chopped
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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.
