Name: 1-Pot Vegan Minestrone (Gluten-Free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Gluten-Free
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* ((I like Trader Joe’s Gluten-Free Fusilli)); 1 cup kale or spinach ((or other green // roughly chopped))

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1-Pot Vegan Minestrone (Gluten-Free) | CookOS

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))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* ((I like Trader Joe’s Gluten-Free Fusilli))
1 cup kale or spinach ((or other green // roughly chopped))

17 Ingredients

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Instructions

1
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.
2
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.
3
Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
4
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.
5
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.
6
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.
7
To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
8
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.

1-Pot Vegan Minestrone (Gluten-Free)

Ingredients

17 Ingredients

Instructions

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