Description
Easy 1-pot vegetable minestrone with a delicious tomato-based oil-free broth. Perfect for meal prep, family style soup, and every day eating.
Ingredients
- 6 cups + 1/4 cup low sodium vegetable broth
- 1/2 white or yellow onion, diced
- 1/4 tsp garlic powder
- 4 large carrots, peeled and sliced into thin rounds
- 1 cup green peas, frozen or fresh
- 1 large zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 14-oz. jar Eden Foods Organic Crushed Tomatoes with Onion, Garlic, & Basil
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 15-oz. can white kidney beans, drained and rinsed
- 1 1/2 cups gluten-free pasta
- 1 cup spinach (or sub another hearty green)
- pinch of Himalayan sea salt & black pepper + more to taste
- 1 TBSP nutritional yeast (optional)
- pinch of unrefined coconut sugar (optional)
- fresh basil, for serving
Instructions
- Heat a large pan over medium heat. Once it’s warm, add the 1/4 cup veggie broth, diced onion, and garlic powder. Sauté for 3-5 minutes, until onion starts to turn translucent.
- Add the carrots and season them with salt and pepper. Stir and cook the vegetables for 3-4 minutes, stirring occasionally, until the carrots are slightly tender and vibrant orange.
- Next, add the zucchini, green peas, cherry tomatoes, crushed tomatoes, additional vegetable broth, and dried herbs and stir everything to combine.
- Increase the heat to medium-high and the bring soup to a low boil, then reduce the heat slightly to medium-low and allow it to simmer.
- Add in the pasta and stir it to combine. Cook the soup uncovered for ~10 minutes, stirring occasionally.
- Reduce the heat to low and simmer for an additional 4-5 minutes, stirring occasionally. At this time, add in the white kidney beans and leafy greens. Once the greens have wilted, taste the soup and adjust seasonings as needed. Stir in optional nutritional yeast and coconut sugar. Cook the soup for an additional 2-3 minutes to allow the flavors to meld. If the pasta starts to fall apart, remove from the heat and serve immediately.
- To serve, divide the soup between bowls and garnish with fresh basil.
- Store leftover soup in an airtight container in the refrigerator for 3-5 days.
Notes
Adapted from Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Oil Free, Gluten-Free, Grain-Free option