Vegan Tuscan Minestrone Soup (Gluten-Free)

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So let’s talk about Tuscan minestrone soup. I feel that when fall and winter come around, soups will make you feel warm and toasty inside. With the cold and wet weather we have been having, this soup clearly sounds pretty good now. Minestrone soup is loaded with colourful, healthy vegetables and has the most flavourful broth. Adding gluten-free pasta or quinoa turns this delicious soup into good old comfort food. This soup is one of those meals that will satisfy your craving for hearty food, plus it’s super simple to make. I love serving this Italian soup with gluten-free artisan crusty rolls or gluten-free pull-apart soft rolls with rosemary, they are perfect for dipping. This is one of those hot meals to just have on hand for when you crave something warm and satisfying or when you know there just isn’t enough time to make a healthy meal for your family. 

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 stalks celery, diced
  • 1 red bell pepper, roughly chopped
  • 2 medium carrots, diced
  • 1 Tbsp. GF dried basil
  • 1 tsp. GF dried oregano
  • 1 GF bay leaf
  • 4 medium tomatoes, roughly chopped (preferably Roma)
  • 2 cups green beans, trimmed and roughly chopped
  • 1 (15 oz.) cannellini beans, rinsed and drained
  • Pure sea salt and pepper to taste
  • 1 cup short gluten-free short pasta, such as macaroni or fusilli or 1/3 cup quinoa (I used quinoa)
  • 1 medium zucchini, halved and diced
  • 1 Tbsp. GF balsamic vinegar
  • 1 cup fresh baby spinach leaves, roughly chopped

  • 
Toppings; sprinkle of nutritional yeast, chopped fresh spinach, basil or parsley
  • Instructions

  • Heat the oil over medium-low heat in a large soup pot. Add the onion, garlic, celery, red pepper and carrots. Season with salt and pepper. Cook, stirring every so often for about 10 minutes or until the veggies are slightly soft
  • Add basil, oregano, bay leaf and tomatoes and mix together
  • Add vegetable broth, green beans and cannellini beans and simmer for 15 minutes. Add pasta, zucchini, balsamic vinegar and cook over medium heat until the pasta is al dente (cooked but slightly firm), about 10 minutes. Stir in spinach and remove from the stove. Taste and adjust seasoning if needed
  • To serve, ladle soup into bowls, and sprinkle with your favourite toppings


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