1-POT VEGAN MINESTRONE (GLUTEN-FREE)

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!

1-POT VEGAN MINESTRONE (GLUTEN-FREE)

Ingredients
  1. 2 Tbsp water (or sub oil)
  2. 1/2 medium white or yellow onion (diced)
  3. 3 cloves garlic* (minced)
  4. 2 large carrots (peeled and sliced into thin rounds)
  5. 1 1/2 cups green beans (trimmed // roughly chopped)
  6. 1/4 tsp each sea salt & black pepper (plus more to taste)
  7. 1 small zucchini (sliced into 1/4-inch rounds)
  8. 1 15-ounce can diced fire-roasted tomatoes
  9. 6 cups vegetable broth (DIY or store-bought)
  10. 2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried)
  11. 2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried)
  12. 1 Tbsp nutritional yeast
  13. 1 pinch red chili pepper flake (optional)
  14. 1 Tbsp coconut sugar (or other sweetener to taste)
  15. 1 15-ounce can white beans or chickpeas (rinsed + drained)
  16. 2 cups gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
  17. 1 cup 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.