I can almost feel it. Fall is right around the corner in the Pacific Northwest and that means one thing: It’s almost soup weather!
OK, fall actually means many things (like cozy sweaters, lots of Golden Milk, and plenty of evening baths), but you get the point.
This soup is amazing, friends! One sample bite in and I believe I started talking to myself about how delicious it was, which was really confusing for everyone in the room. In other words, this is talk-to-yourself-it’s-so-good soup.
Plus, it’s simple! Just 1 pot and about 30 minutes required.
The base for this soup is a mixture of late summer vegetables, vegetable broth, and fire-roasted tomatoes. Then comes beans and gluten-free pasta for a bit of fiber and plant-based protein. And finally, greens! I went with a handful of spinach, but kale would be lovely here, too.
I hope you all LOVE this soup! It’s:
Fiber- + Protein-rich
& SO delicious
This would make the perfect soup to whip up when you need something healthy and satisfying on the table fast. I don’t use a slow cooker, but I think it would even work well as a “set it and forget it” type of dish. And while it’s delicious on its own, it would also pair well with my Vegan Parmesan Cheese, Vegan Gluten Free Biscuits, Fluffy Spelt Vegan Rolls and Creamy Kale Salad with Shallots and Chickpeas.
If you’re into this kind of soup, be sure to check out my 1-Pot Lentil Chili, Lentil Dal, Creamy Tomato and Red Pepper Soup, Chipotle Black Tortilla Soup, and Curried Butternut Squash Soup.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Vegan Minestrone (Gluten-Free)
Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!
Author: Minimalist Baker
Recipe type: Soup, Side
Cuisine: Vegan, Gluten-Free, Italian-Inspired
- 2 Tbsp (30 ml) water (or sub oil)
- 1/2 white or yellow onion, diced (55 g)
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- 2 large carrots, peeled and sliced into thin rounds (120 g)
- 1 1/2 cups (150 g) green beans, trimmed, roughly chopped
- 1/4 tsp each sea salt & black pepper + more to taste
- 1 small zucchini (196 g) , sliced into 1/4-inch rounds
- 1 15-ounce (425 g) can diced fire-roasted tomatoes
- 6 cups (1440 ml) vegetable broth
- 2 tsp dried basil (or 1 Tbsp fresh)
- 2 tsp dried oregano (or 1 Tbsp fresh)
- 1 Tbsp (3 g) nutritional yeast
- optional: Pinch red chili pepper flake
- 1 Tbsp (12 g) coconut sugar (or other sweetener to taste)
- 1 15-ounce (425 g) can white beans or chickpeas, rinsed + drained
- 2 cups (224 g) gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
- 1 cup (25 g) kale or spinach (or other green), roughly chopped
- Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
- Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
- Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
- 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 pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
- 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). I added more dried basil, oregano, and salt.
- Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
- To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
- 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.
*Recipe inspiration from Food Network.
Serving size: 1/6th of recipe Calories: 127 Fat: 2.4 g Saturated fat: 0.5 g Carbohydrates: 18.1 g Sugar: 7.1 g Sodium: 948 mg Fiber: 4.7 g Protein: 9.2 g