Name: Vegan Minestrone
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tbsp water ((or sub oil)); 0.5 null white or yellow onion ((diced)); 3 cloves garlic ((minced)); 2 null carrots ((peeled and sliced into thin rounds)); 1.5 cups green beans ((trimmed // roughly chopped)); 0.25 tsp sea salt ((plus more to taste)); 0.25 tsp black pepper ((plus more to taste)); 1 null zucchini ((sliced into 0.25-inch rounds)); 1 can tomatoes (diced fire-roasted); 6 cups vegetable broth ((DIY or store-bought)); 2 tsp dried basil ((or sub 1 tbsp fresh per 2 tsp dried)); 2 tsp dried oregano ((or sub 1 tbsp fresh per 2 tsp dried)); 1 tbsp nutritional yeast; 1 pinch red chili pepper flake ((optional)); 1 tbsp coconut sugar ((or other sweetener to taste)); 1 can white beans ((rinsed + drained)); 2 cups gluten-free pasta noodles; 1 cup spinach ((or other green // roughly chopped)); null null fresh herbs; null null vegan parmesan

Instructions

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1

Heat a large pot or dutch oven over medium heat. Once hot, add the water (2 tbsp), or yellow onion (0.5 white), and garlic (3 cloves) and stir. Cook for 3 minutes, stirring occasionally.
2

Add the carrots (2) and green beans (1.5 cups) and season with sea salt (0.25 tsp) and black pepper (0.25 tsp). Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
3

Add the zucchini (1), tomatoes (1 can) (diced fire-roasted), vegetable broth (6 cups), dried basil (2 tsp), dried oregano (2 tsp), nutritional yeast (1 tbsp), red chili pepper flake (1 pinch) (optional), coconut sugar (1 tbsp), and white beans (1 can). Stir to coat.
4

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 the gluten-free pasta noodles (2 cups) and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
5

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).
6

Add the spinach (1 cup) and stir. Cook for another 3-4 minutes to wilt the green and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
7

To serve, divide soup between serving bowls and garnish with [fresh herbs] and [vegan parmesan] (optional).
8

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.