I can almost feel it. Fall is right around the corner in the Pacific Northwest and that means one thing: It’s almost soup weather!
OK, fall actually means many things (like cozy sweaters, lots of Golden Milk, and plenty of evening baths), but you get the point.
This soup is amazing, friends! One sample bite in and I believe I started talking to myself about how delicious it was, which was really confusing for everyone in the room. In other words, this is talk-to-yourself-it’s-so-good soup.
Plus, it’s simple! Just 1 pot and about 30 minutes required.
The base for this soup is a mixture of late summer vegetables, vegetable broth, and fire-roasted tomatoes. Then comes beans and gluten-free pasta for a bit of fiber and plant-based protein. And finally, greens! I went with a handful of spinach, but kale would be lovely here, too.
I hope you all LOVE this soup! It’s:
Fiber- + Protein-rich
& SO delicious
This would make the perfect soup to whip up when you need something healthy and satisfying on the table fast. I don’t use a slow cooker, but I think it would even work well as a “set it and forget it” type of dish. And while it’s delicious on its own, it would also pair well with my Vegan Parmesan Cheese, Vegan Gluten Free Biscuits, Fluffy Spelt Vegan Rolls and Creamy Kale Salad with Shallots and Chickpeas.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Vegan Minestrone (Gluten-Free)
- 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)
- 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.
*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.