Description
Gluten Free, Vegan, Refined Sugar Free
Filled with veggies, gluten free pasta, lots of flavor, and a warm cozy broth- this is the BEST minestrone you will ever taste! The perfect cozy meal for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 stalks of celery, chopped
- 3 large carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or Italian seasoning
- 1 small zucchini, diced
- 1 28oz can crushed tomatoes
- 1 14oz can diced tomatoes
- 6 cups of vegetable broth
- 1 15oz can dark red kidney beans, drained and rinsed
- 1 15 oz can cannellini beans, drained and rinsed
- 8oz chickpea pasta (I used casarecce but macaroni or shells work, too)
- Salt and pepper to taste
Instructions
- Add the olive oil to a large pot or dutch oven and heat over medium heat for 30 seconds.
- Add the onion, celery, and carrot and saute for about 8-10 minutes or until the vegetables have softened slightly.
- Add the garlic and cook for about another minute.
- Add the zucchini, oregano, basil, tomatoes, beans, and broth, bring to a boil. Cover, reduce heat, and let simmer for 10 minutes.
- Add the pasta and cook until the noodles are soft, about 7 more minutes.
Notes
For extra protein and benefits you could use bone broth instead of veggie broth (not a vegan option though)
You can use any pasta you want in this, we just love Banza and this shape is perfect for slurping up broths!
You can also add/omit any veggies as you and your family like
Nutrition
- Serving Size: 1 cup