Name: 1-Pot Vegan Minestrone (Gluten-Free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 Tbsp water ((or sub oil)); 1/2 medium white or yellow onion ((diced)); 3 cloves garlic* ((minced)); 2 large carrots ((peeled and sliced into thin rounds)); 1 1/2 cups green beans ((trimmed // roughly chopped)); 1/4 tsp each sea salt & black pepper ((plus more to taste)); 1 small zucchini ((sliced into 1/4-inch rounds)); 1 15-ounce can diced fire-roasted tomatoes; 6 cups vegetable broth (DIY or store-bought); 2 tsp dried basil ((or sub 1 Tbsp fresh per 2 tsp dried)); 2 tsp dried oregano ((or sub 1 Tbsp fresh per 2 tsp dried)); 1 Tbsp nutritional yeast; 1 pinch red chili pepper flake ((optional)); 1 Tbsp coconut sugar (or other sweetener to taste); 1 15-ounce can white beans or chickpeas ((rinsed + drained)); 2 cups gluten-free pasta noodles* ((I like Trader Joe’s Gluten-Free Fusilli)); 1 cup kale or spinach ((or other green // roughly chopped))