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If you are looking for something to warm your belly this winter, here’s a great recipe for Vegan Minestrone Soup. And it is Gluten-Free. However, there is a potential that the quinoa to have gluten cross-contamination. If that is a concern for you, then you can either eliminate it completely, or you could replace it with buckwheat or gluten-free pasta. I hope you enjoy it.
Vegan Minestrone Soup
If you are looking for something to warm your belly this winter. Here's a great vegan recipe for Vegan Minestrone Soup. And it is Gluten-Free.
Servings: 4
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion diced
- 3 medium carrots diced
- 2 large celery stalks diced
- 2 cloves garlic minced
- 6 cups vegetable broth preferably organic*
- 2 tbsp tomato paste
- 1 14 oz. can crushed tomatoes with liquid
- 2 14 oz. cans cannellini beans drained and rinsed
- 0.5 cup white quinoa rinsed and drained**
- 2 large bay leaves
- 1 tsp Italian seasoning
- 3 cups baby spinach roughly chopped
- 0.25 cup parsley fresh
- Sea salt and black pepper to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
- Add the vegetable broth, tomato paste, crushed tomatoes, white beans, quinoa, and bay leaves. Sprinkle with Italian seasoning and add salt and black pepper, if desired, and stir to combine.
- Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and gently simmer until the quinoa is cooked through approximately 15-20 minutes.
- Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes. Remove from heat and discard the bay leaves. Serve immediately sprinkled with additional chopped parsley, if desired. Enjoy!
- Serve immediately sprinkled with additional chopped parsley, if desired. Enjoy!
Notes
*For a thinner soup, add additional vegetable broth.
** Potential for gluten cross-contamination exists with quinoa. If this is a concern, either eliminate completely, or replace with buckwheat or gluten-free pasta.
