1-Pot Vegan Minestrone (Gluten-Free) — The base for this soup is a mixture of late summer vegetables, vegetable broth, and fire-roasted tomatoes. Then comes beans and gluten-free pasta for a bit of fiber and plant-based protein. And finally, greens! I went with a handful of spinach, but kale would be lovely here, too.
Ingredients
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- 2 Tbsp water (or sub oil)
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- 1/2 medium white or yellow onion (diced)
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- 3 cloves garlic* (minced)
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- 2 large carrots (peeled and sliced into thin rounds)
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- 1 1/2 cups green beans (trimmed // roughly chopped)
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- 1/4 tsp each sea salt & black pepper (plus more to taste)
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- 1 small zucchini (sliced into 1/4-inch rounds)
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- 1 15-ounce can diced fire-roasted tomatoes
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- 6 cups vegetable broth (DIY or store-bought)
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- 2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried)
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- 2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried)
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- 1 Tbsp nutritional yeast
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- 1 pinch red chili pepper flake (optional)
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- 1 Tbsp coconut sugar (or other sweetener to taste)
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- 1 15-ounce can white beans or chickpeas (rinsed + drained)
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- 2 cups gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
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- 1 cup kale or spinach (or other green // roughly chopped)
Instructions
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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.
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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.
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- Visit 1-Pot Vegan Minestrone (Gluten-Free) for full instructions
Originally posted 2019-01-31 12:27:00.
Notes
Nutrition Facts. Amount Per Serving: Calories: 127 | Fat: 2.4g | Saturated fat: 0.5g | Sodium: 948mg | Carbohydrates: 18.1g | Fiber: 4.7g | Sugar: 7.1g | Protein: 9.2g
Originally posted 2019-01-31 12:27:00.
