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!
Ingredients
- 2 Tbsp water or sub oil
- 1/2 medium white or yellow onion diced
- 3 cloves garlic* minced
- 2 large carrots peeled and sliced into thin rounds
- 1 1/2 cups green beans trimmed // roughly chopped
- 1/4 tsp each sea salt & black pepper plus more to taste
- 1 small zucchini sliced into 1/4-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
- 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.
- 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.
Video
Notes
*3 cloves garlic yield ~1 1/2 Tbsp minced garlic.
*To keep this recipe grain-free, use a grain-free pasta or omit and sub more beans or vegetables!
*Recipe inspiration from Food Network.
*Nutrition information is a rough estimate.
Nutrition (1 of 6 servings)
Serving: 1 serving
Calories: 127
Carbohydrates: 18.1 g
Protein: 9.2 g
Fat: 2.4 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 948 mg
Fiber: 4.7 g
Sugar: 7.1 g
*To keep this recipe grain-free, use a grain-free pasta or omit and sub more beans or vegetables!
*Recipe inspiration from Food Network.
*Nutrition information is a rough estimate.
Nutrition (1 of 6 servings)
Serving: 1 serving
Calories: 127
Carbohydrates: 18.1 g
Protein: 9.2 g
Fat: 2.4 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 948 mg
Fiber: 4.7 g
Sugar: 7.1 g