One of my all time favorite cozy soups! Just in time for soup season is my vegan minestrone soup, which is also gluten-free. There is just the right amount of spice.
Spicy, Vegan, Minestrone Soup.
3 tablespoons avocado or olive oil
1 yellow onion, diced
3 carrots, diced
1 28-ounce can fire-roasted tomatoes
1 15-ounce can of crushed tomatoes
2 celery stalks, diced
6 cups of vegetable broth
1 1/2 cup gluten-free pasta of choice (penne or elbow macaroni).
1 cup red kidney beans, rinsed and drained
1 teaspoon dried oregano
3 cloves garlic, minced
1 cup green beans, trimmed and cut into 1/2 inch pieces
1 green bell pepper, diced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
In a soup pot, heat oil. Add the diced onions, carrots, green beans, and celery. Cook for 5 minutes over medium heat. Add in the remaining 1 tablespoon of oil, and garlic. Cook for an additional 1 minute. Add the vegetable broth, tomatoes, oregano, thyme, black pepper, cayenne pepper, and salt. Cook for 5 more minutes. Raise the heat to bring the soup to a boil. Then add in the pasta. Lower the heat to simmer and cook the pasta for 7-9 minutes, until al dente. Add in the canned beans. Cover the pot, remove from the heat, and let sit for 2 minutes. Serve or store to reheat for a meal the next day.
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