1-Pot Vegan Minestrone Soup
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Ingredients
- 1 medium onion, sliced (125g)
- 3 garlic cloves, minced
- 2 carrots, chopped (280g)
- 5 mushrooms (150g)
- 2 celery stalks, chopped (200g)
- 1 small zucchini, sliced (140g)
- 1/2 can of tomato paste (75g)
- 1/2 a lemon, juiced
- 1 28oz can of diced fire roasted
- 2 tbsp nutritional yeast
- 1 tsp coconut sugar
- 5 c vegetable broth
- 1 19oz can red kidney beans
- 1 tsp each of parsley, oregano, black pepper and salt (or to taste)
- 1.5 c dry pasta noodles of choice
- 1.5 c of roughly chopped kale
Steps
- 1
Sauté sliced onions, garlic, mushrooms and carrots on medium high heat until onions become translucent (approx. 5 minutes)
- 2
Then add in the tomato paste and fry for an additional minute
- 3
Add in the celery, zucchini, broth, tomato sauce, nutritional yeast, coconut sugar, spices. Bring to a boil and then reduce the heat, allowed it to simmer for 5 minutes.
- 4
Add in the pasta and cook uncovered for 8-10 minutes or until noodles are cooked.
- 5
Turn off the heat and add in the kale and stir through to allow it to wilt. Serve & enjoy!
Source: okonomikitchen.com·Own this recipe or photo? Request removal