1-Pot Vegan Minestrone (Gluten-Free)

Name: 1-Pot Vegan Minestrone (Gluten-Free)
Yield: 6
Ingredients: 2 Tbsp (30 ml) water (or sub oil); 1/2 white or yellow onion, diced (55 g); 3 cloves garlic, minced (1 1/2 Tbsp or 9 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); 1 Tbsp (3 g) nutritional yeast; 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 Joe’s Gluten-Free Fusilli); 1 cup (25 g) kale or spinach (or other green), roughly chopped

Added by

Chase about 8 years ago

Made Never

minimalistbaker.com

Ingredients

2 Tbsp (30 ml) water (or sub oil)
1/2 white or yellow onion, diced (55 g)
3 cloves garlic, minced (1 1/2 Tbsp or 9 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)
1 Tbsp (3 g) nutritional yeast
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 Joe’s Gluten-Free Fusilli)
1 cup (25 g) kale or spinach (or other green), roughly chopped

Instructions

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.

Servings: 6