Friends, it’s been a week and it’s only Tuesday.
I know you know what I mean.
Like I told you over the weekend, I came down sick with something cold/flu-like late last week and I’m still get over the worst of it.
Then, to add add insult to injury, over the weekend I managed to stub my pinky toe hard and it’s currently black and blue and quite possible fractured.
So I’ve been a pretty sad sight here at F&V, hobbling around with a tissue box and hot cups of tea.
When it rains, it pours, right?
If only it was raining 1-Pot Vegetable Minestrone Soup…
I created this 1-Bowl Minestrone Soup to be dairy free, gluten free, and oil free.
What makes this minestrone soup so special?
Well, let me describe it for you.
A sweet tomato broth packed with Italian herbs, colorful veggies, white kidney beans, and gluten free pasta in shapes.
Did I answer your question?
There are hints of “cheesy” flavor thanks to a spoonful of nutritional yeast and a touch of sweetness from an optional pinch of unrefined coconut sugar.
My favorite options for gluten and grain-free noodles are those made with legumes.
I love them because not only do they avoid gluten entirely, but they’re packed with bean-y protein.
Any shape of pasta will work here (you can even do long noodles if desired) but if you can find a fun shape it totally tastes better that way.
Because we’re all really just our 5 year-selves pretending to have this adult things figured out.
I’ve always loved soups teeming with colorful vegetables.
We used to eat a canned Minestrone soup growing up and I enjoyed it so much that I tried to mimic the veggies here.
My version uses onion, carrot, zucchini, cherry tomato, spinach, and green peas.
Feel free to swap out the veggies I used to make your own distinct variations.
Green beans would also be great here, too!
Enjoy this 1-Pot Vegetable Minestrone Soup as a cozy entree or a hearty side.
You know the drill, I always sneak a little avocado in all of my soups for extra creaminess and healthy fats!
It’s also great with a sprinkle of vegan parmesan and fresh basil.
This soup also freezes well!
I like to make a big pot for the week and I freeze anything left behind afterwards!.
If you make a pot of this 1-Pot Vegetable Minestrone Soup I’d love to hear what you think!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
Want more colorful soups packed with protein and veg?
Check out my Oil-Free Detox Zoodle Soup, Chunky Chickpea Noodle Soup with Brussel Sprouts, “Beety” Lentil Noodle Soup, 5 Spice Moroccan Chickpea & Veg Stew or Green Coconut Curry with Cauliflower Rice, or “Clean out the Fridge” Vegetable Chili.
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- 6 cups + ¼ cup low sodium vegetable broth
- ½ white or yellow onion, diced
- ¼ tsp garlic powder
- 4 large carrots, peeled and sliced into thin rounds
- pinch of Himalayan sea salt & black pepper + more to taste
- 1 cup green peas, frozen or fresh
- 1 large zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 15-ounce can diced fire-roasted tomatoes
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp unrefined coconut sugar (optional)
- 1 TBS nutritional yeast
- 1 15-ounce can white kidney beans, drained and rinsed
- 2 cups gluten-free pasta shapes (I used Eat Banza Wheels)
- 1 cup spinach (or sub another hearty green)
- Optional for serving: fresh basil, sliced avocado
- Heat a large pan over medium heat. Once warm, add the ¼ cup veggies broth, diced onion, and garlic powder. Saute for 3-5 minutes, until onion starts to turn translucent.
- Add carrots and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until carrots are slightly tender and vibrant orange.
- Add zucchini, green peas, cherry tomatoes, fire-roasted tomatoes, additional vegetable broth, basil, oregano, coconut sugar (optional), nutritional yeast, and white kidney beans and stir to combine.
- Increase heat to medium-high and bring soup to a low boil, then reduce heat slightly to medium-low and allow to simmer.
- Add the pasta and stir to cover. Cook uncovered for 10 minutes, stirring occasionally.
- Reduce heat to low and simmer for 4-5 minutes, stirring occasionally.* Taste soup and adjust seasonings as needed, adding more coconut sugar, dried basil, oregano, and salt, if needed.
- Add spinach (or other green) and cook for another 3-4 minutes util the leaves wilt.
- To serve, divide soup between bowls and garnish with fresh basil and sliced avocado, if desired.
- Store leftovers in the refrigerator for 3-5 days and freeze for longterm storage.