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1-Pot Vegan Minestrone (Gluten-Free)
Ingredients
- 2 Tbsp (30 ml) water (or sub oil)
- 1/2 white or yellow onion, diced (55 g)
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- 2 large carrots, peeled and sliced into thin rounds (120 g)
- 1 1/2 cups (150 g) green beans, trimmed, roughly chopped
- 1/4 tsp each sea salt & black pepper + more to taste
- 1 small zucchini (196 g) , sliced into 1/4-inch rounds
- 1 15-ounce (425 g) can diced fire-roasted tomatoes
- 6 cups (1440 ml) vegetable broth
- 2 tsp dried basil (or 1 Tbsp fresh)
- 2 tsp dried oregano (or 1 Tbsp fresh)
- 1 Tbsp (3 g) nutritional yeast
- optional: Pinch red chili pepper flake
- 1 Tbsp (12 g) coconut sugar (or other sweetener to taste)
- 1 15-ounce (425 g) can white beans or chickpeas, rinsed + drained
- 2 cups (224 g) gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
- 1 cup (25 g) kale or spinach (or other green), roughly chopped
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