hearty minestrone soup ~vegan, gluten free~
Recipe type: Main
Cuisine: Vegan
Serves: 6
  • a few gluggs of extra virgin olive oil
  • 1 yellow onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 26 ounce can of organic diced tomatoes
  • 6 cups vegetable broth
  • 1 bay leaf
  • sea salt and pepper to taste
  • ½ tablespoon Italian seasoning
  • 1 can kidney beans, rinsed and drained
  • 1 cup pasta, GF elbow macaroni
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 2 large handfuls of baby spinach
  • dash crushed red pepper flakes (optional)
  1. In a large soup pot, heat olive oil over medium heat. Add onion, carrots and celery. Saute for 6-8 minutes. Add garlic and sauté until fragrant. Add canned tomatoes, broth, bay leaf, sea salt, pepper and Italian seasoning. Bring to a light boil, lower heat and simmer for 30 minutes. Add beans, pasta, green beans and spinach. Simmer until pasta is cooked. Remove bay leaf, adjust salt and pepper as needed and enjoy warm! For extra warmth, add a dash of crushed red pepper flakes!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/10/14/hearty-minestrone-soup-vegan-gluten-free/
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