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Spicy vegan minestrone soup recipe that is also gluten free.

Vegan Minestrone Soup Recipe

Laura Villanueva
Every time spring arrives, I think of making my quick and healthy gluten-free, vegan minestrone soup. This nourishing soup is the perfect addition to a spring afternoon lunch.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soups and Stews
Cuisine American
Servings 8
Calories 225 kcal

Equipment

Ingredients
  

Optional Ingredients:

Instructions
 

  • In a large soup pot, heat 2 tablespoons of avocado oil. Add the diced onions, carrots, green beans, and celery. 
  • Cook for 5 minutes over medium heat. The onions will soften and become translucent.
  • Add in the remaining 1 tablespoon of avocado 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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Nutrition

Serving: 1 BowlCalories: 225kcalCarbohydrates: 39gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 317mgPotassium: 255mgFiber: 5gSugar: 3gVitamin A: 4040IUVitamin C: 16mgCalcium: 34mgIron: 1mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword cozy dinner recipe, easy lunch recipe, gluten-free recipe, minestrone soup, soup recipe, vegan minestrone
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