Hearty Minestrone Soup Vegan and Gluten-Free Recipe

The best Hearty Minestrone Soup Vegan Gluten Free recipe on the planet

Course Appetizer, Main Course, Soup

Cuisine Gluten Free, Italian, Vegan

Keyword baby spinach, bay leaf, carrots, celery stalks, extra virgin olive oil, garlic, gluten free pasta, green beans, italian seasoning, kidney beans, organic diced tomatoes, pasta, red bell pepper, sea salt, vegetable broth, yellow onion

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 282kcal

Cost $

Ingredients

4 tablespoons olive oil extra virgin
1 yellow onion diced
3 carrots chopped
3 celery stalks chopped
3 cloves garlic minced
1 26 ounce can organic diced tomatoes
6 cups vegetable broth
1 bay leaf
sea salt and pepper to taste
pepper
½ tablespoon italian seasoning
1 can kidney beans rinsed and drained
1 cup pasta gluten-free elbow macaroni gluten free
1 cup green beans trimmed and cut into bite-sized pieces
2 cups baby spinach
1 tablespoon dash crushed red pepper flakes or pepperoncino

How many Ounces Are in a Cup?

How many Grams are in a Cup?

Instructions

Chop the celery stalks and carrots.
Dice the yellow onion.
Mince the garlic gloves.
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 or pepperoncino flakes!
Enjoy :)

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