1-Pot Vegan Minestrone

By GuidingVegan

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!

Ingredients

• 2 Tbsp water
• 1/2 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 + more to taste
• 1 small zucchini , sliced into 1/4-inch rounds
• 1 15-ounce can diced fire-roasted tomatoes
• 6 cups vegetable broth
• 2 tsp dried basil (or 1 Tbsp fresh)
• 2 tsp dried oregano (or 1 Tbsp fresh)
• 1 Tbsp nutritional yeast
• optional: Pinch red chili pepper flake
• 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

Details

Preparation time 5mins
Cooking time 30mins
Adapted from minimalistbaker.com

Preparation

Step 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.

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.