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 late summer, fall, and winter!
Servings 6
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)
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.
*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