Minestrone Soup (GF, Vegan)

Another one-pot, easy, delicious nutrient-dense recipe using ingredients you'll have in your pantry (so important right now!).There's something about a time of uncertainty that is soothed with comforting dishes, don't you agree?  This minestrone does just that! 

An easy, delicious, hearty, nutrition-packed meal the whole family will love.

Ingredients:

• 1 Tbsp extra light olive oil

• 3 cloves glarlic, minced

• 1 small brown onion, finely chopped

• 2 medium carrots, finely chopped

• 1 cup frozen, green beans

• 1 small zucchini, cubed

• 1 400g can of chopped tomatoes

• 5 cups vege stock

• 1 tsp dried basil

• 1 tsp driend oregano

• 1 400g can of butter beans cannellini beans

• 2 cups gluten free pasta spirals

• salt and pepper to taste

Directions:

1. Heat oil in a large soup pot. Add onion and garlic and cook for 2 minutes until translucent.

2. Add carrots, green beans, and zucchinis and cook for another 3 minutes.

3. Add tomatoes, stock, basil, oregano, beans and pasta.

4. Simmer the soup for 15-18 minutes until pasta is cooked and plump and vegetables are cooked through.

5. Serve with your favourite crusty bread. Store leftovers in the fridge for up to three days.