Vegan + Gluten Free Minestrone Soup

Instructions

1. Heat a large pot over medium heat. Add oil, onion, and garlic, and stir. Cook for 3 minutes, stirring occasionally.

2. Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes.

3. Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, red pepper flakes, and beans. Stir to coat.

4. Increase heat to medium-high and bring soup to a simmer. Then reduce heat to medium-low, Add pasta and stir. Cook for 8 minutes, stirring occasionally. 

5. Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed.

6. Add spinach and stir. Turn off heat and let rest for a few minutes before serving.

Ingredients

• 1 Tbsp avocado oil or olive oil

• 1 yellow onion, diced

• 3 cloves garlic,minced

• 2 large carrots, peeled & sliced

• 1 cup green beans, trimmed and chopped

• Kosher salt & black pepper

• 1 small zucchini, sliced

• 1 15oz can diced fire-roasted tomatoes 

• 6 cups vegetable broth

• 2 tsp dried basil

• 2 tsp dried oregano

• 1 pinch red chili pepper flake

• 1 15 oz can white beans or chickpeas

• 2 cups gluten-free pasta

• 1 cup spinach

To see Chef Felipe’s other recipes, follow him on Instagram @pipetarock76.