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!

Print Recipe

Minestrone Soup (GF, Vegan)

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

Course

dinner

Keyword

dairy free, Gluten free, vegan

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

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

Course dinner Keyword dairy free, Gluten free, vegan Prep Time 10 minutes Cook Time 20 minutes Servings servings 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

Instructions

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.