GLUTEN FREE VEGAN
One Pot Vegan Minestrone
SERVINGS
INGREDIENTS
+ 2 Tbsp avocado 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, roughly chopped
+ 1/4 tsp each sea salt & black pepper
+ 1 small zucchini, chopped
+ 1 15-ounce can diced fire-roasted tomatoes
+ 6 cups low sodium vegetable broth
+ 2 tsp dried basil
+ 2 tsp dried oregano
+ 1 pinch red chili pepper flake
+ 1 15-ounce can white beans or chickpeas (rinsed + drained)
+ 2 cups gluten-free pasta noodles
+ 1 cup kale, roughly chopped
DIRECTIONS
+ Heat a large pot 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, red pepper flakes 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 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.
+ 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.
+ Makes 6 Servings
+ Compliments of the Minimalist Baker
NUTRITION: 127 Calories, 2.4g Fat, 18 Carbs, 5g Fiber, 10g Protein