gluten-free | plant-based
+ avocado oil + onion + garlic + celery + carrots + mushrooms + zucchini + crushed tomatoes + vegetable broth + red kidney beans + Italian seasoning + salt & pepper + dry pasta of choice + fresh parsley
In a large saucepan, heat oil. Add onion, garlic, celery, carrots, and mushrooms; sauté for 5 minutes.
Add zucchini, crushed tomatoes, water or broth, kidney beans, Italian seasoning, salt & pepper. Bring to a boil.
Reduce heat to low to maintain a steady simmer. Place lid on the pot and cook 20-25 minutes or until the carrots and celery are tender.
While the soup is simmering, bring a pot of water to a boil. Add the pasta and cook until pasta is al dente. Drain pasta and set aside until ready to serve the soup.
To serve, add cooked noodles to a bowl, then ladle soup over the pasta. Garnish with parsley and parmesan cheese, if desired,
The perfect combination of veggies, beans, pasta, and seasonings come together in this better-than-classic Minestrone Soup that can be easily modified for gluten-free and vegan diets.
A delicious dinner for the whole family!