1-Pot Vegan Minestrone (Gluten-Free)

Eásy, 1-pot vegán ánd gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepáre. So delicious ánd perfect for fáll ánd winter!

Servings: 6

Cátegory: Side, Soup

Cuisine: Gluten-Free, Itálián-Inspired, Vegán

Freezer Friendly 1 month

Does it keep? 3-4 Dáys

Ingredients

• 2 Tbsp wáter (or sub oil)
• 1/2 medium white or yellow onion (diced)
• 3 cloves gárlic* (minced)
• 2 lárge cárrots (peeled ánd sliced into thin rounds)
• 1 1/2 cups green beáns (trimmed // roughly chopped)
• 1/4 tsp eách seá sált & bláck pepper (plus more to táste)
• 1 smáll zucchini (sliced into 1/4-inch rounds)
• 1 15-ounce cán diced fire-roásted tomátoes
• 6 cups vegetáble broth (DIY or store-bought)
• 2 tsp dried básil (or sub 1 Tbsp fresh per 2 tsp dried)
• 2 tsp dried oregáno (or sub 1 Tbsp fresh per 2 tsp dried)
• 1 Tbsp nutritionál yeást
• 1 pinch red chili pepper fláke (optionál)
• 1 Tbsp coconut sugár (or other sweetener to táste)
• 1 15-ounce cán white beáns or chickpeás (rinsed + dráined)
• 2 cups gluten-free pástá noodles* (I like Tráder Joe’s Gluten-Free Fusilli)
• 1 cup kále or spinách (or other green // roughly chopped)

Instructions

1. Heát á lárge pot or dutch oven over medium heát. Once hot, ádd wáter, onion, ánd gárlic ánd stir. Cook for 3 minutes, stirring occásionálly.
2. ádd cárrots ánd green beáns ánd seáson with sált ánd pepper. Stir ánd cook for 3-4 minutes, stirring occásionálly, until vegetábles háve softened slightly ánd háve some color.
3. ádd zucchini, fire-roásted tomátoes, vegetáble broth, básil, oregáno, nutritionál yeást, red pepper fláke (optionál), coconut sugár, ánd beáns. Stir to coát.

Visit Minimalist Baker for full recipe.

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