Vegan Gluten Free Minestrone Soup
Minestrone Soup is a classic Italian recipe. This vegan and gluten free version is full of delicious vegetables, beans, and pasta. This flavorful soup is warm and comforting.
Ingredients
- 1 Large Yellow Onion diced
- 6 Cloves Garlic minced
- 2 Stalks Celery thinly sliced
- 2 Large Carrots thinly sliced
- 1 28 ounce Can Diced Tomatoes
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1 ½ Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
- 1 Bay Leaf
- 8 Cups Vegetable Broth
- 1 Cup Gluten-Free Elbow Pasta
- 1 15 Ounce Can Cannellini Beans drained & rinsed
- 1 15 Ounce Can Kidney Beans drained & rinsed
- 2 Cups Frozen Shelled Edamame
- 3 Cups Chopped Fresh Kale
- 2-4 Tablespoons Vegan Parmesan Cheese
- 2 Tablespoons Chopped Fresh Parsley
Instructions
- Sauté the onion in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the onion starts to stick.
- Add the garlic and cook 30 seconds.
- Stir in the celery and carrots. Cook 5 minutes, until the carrots start to soften.
- Add the diced tomatoes, tomato paste, oregano, basil, salt, pepper, bay leaf, and vegetable broth. Bring to a boil.
- Add the pasta. Cook at a boil for 6-8 minutes, until almost tender.
- Stir in the beans and kale. Continue to boil for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
- Remove the bay leaf. Garnish with chopped parsley and a sprinkle of vegan parmesan. Serve with crusty bread, if desired.
Nutrition
Calories: 193kcal | Carbohydrates: 34g | Protein: 13g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 617mg | Potassium: 499mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3835IU | Vitamin C: 25mg | Calcium: 148mg | Iron: 5mg