Minestrone Soup

Ingredients

• 4 cloves garlic

• 1 medium white onion, diced

• 3 tbsp avocado oil

• 3 large carrots 

• 1 1/2 cups green beans, chopped

• 1-2 small zucchini, cut in quarts

• 1 can diced fire-roasted tomatoes

• 6 cups vegetable broth 

• 2 tsp dried basil 

• 2 tsp dried oregano 

• 1 tbsp nutritional yeast

• 1 pinch red chili pepper flake

• 2 tbsp coconut sugar 

• 1 can chickpeas, drained

• 2 cups gluten-free pasta noodles

• 1 handful chopped kale or spinach

1. Add oil to large pot and add onion + garlic. Cook until transluscent.

2. Add carrots and green beans and season with salt and pepper. Stir and cook for 5 minutes, stirring until vegetables have softened slightly.

3. Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake, coconut sugar, and beans.

4. Bring soup to a solid simmer. Add pasta and stir. Cook for 15 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.

5. Taste soup and adjust seasonings as needed.

6. Add kale or spinach and stir. Cook for another 3-4 minutes.

7. Store leftovers in the refrigerator up to 5 days or the freezer up to 1 month.