Creative Culinary Solutions

Vegan Minestrone Soup

Name: Vegan Minestrone Soup
Yield: 6
Ingredients: 1.5 L (6 cups) of prepared No-Chicken Soup Base, Plant-Based30 mL (2 tbsp) of water1/2 of medium white or yellow onion, diced3 cloves of garlic, minced2 large carrots, peeled and sliced into thin rounds375 mL (1-1/2 cups) of green beans, trimmed and roughly chopped1 small zucchini, sliced into rounds15-oz can of diced fire-roasted tomatoes10 mL (2 tsp) of dried basil10 mL (2 tsp) of dried oregano15-oz can of white beans or chickpeas, rinsed and drained500 mL (2 cups) of gluten-free pasta noodles250 mL (1 cup) of kale or spinach, roughly chopped Sea salt and black pepper, to taste

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. So delicious and perfect for fall and winter!

Difficulty:	5/20
Yield serving:	6
Preparation time:	minutes
Cooking time:	minutes

Difficulty

5/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

1.5 L (6 cups) of prepared No-Chicken Soup Base, Plant-Based
30 mL (2 tbsp) of water
1/2 of medium white or yellow onion, diced
3 cloves of garlic, minced
2 large carrots, peeled and sliced into thin rounds
375 mL (1-1/2 cups) of green beans, trimmed and roughly chopped
1 small zucchini, sliced into rounds
15-oz can of diced fire-roasted tomatoes
10 mL (2 tsp) of dried basil
10 mL (2 tsp) of dried oregano
15-oz can of white beans or chickpeas, rinsed and drained
500 mL (2 cups) of gluten-free pasta noodles
250 mL (1 cup) of kale or spinach, roughly chopped
Sea salt and black pepper, to taste

Preparation

Heat a large pot over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
Add carrots and green beans. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened and have some color.
Add zucchini, fire-roasted tomatoes, no-chicken soup base, basil, oregano and beans. Stir to coat.
Increase heat to medium-high and bring soup to a strong simmer. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
Add kale or spinach and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Add salt and pepper to taste. Turn off heat and let rest for a few minutes before serving.