Minestrone Soup

Transform your dinner with this plant-based take on minestrone soup. Packed with colorful veggies, beans, and gluten-free pasta! Leftovers are perfect for lunch or dinner the next day! 

Preparation time: 15 min

Cooking time: 30 min

Ingredients: 

• 1 leek, sliced thin

• ¼ tsp salt

• 4 cloves garlic, minced

• 1 stalk celery, chopped

• 1 large carrot, chopped

• 1 russet potato, cut into small cubes

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 bay leaf

• 5 cups low-sodium vegetable broth

• 1 ½ cups crushed tomatoes

• ½ cup brown rice pasta

• 1 can cannellini beans, rinsed and drained

• 1 can red kidney beans, rinsed and drained

• 1 cup kale, shredded

• Salt and pepper to taste

• Chopped parsley for garnish 

Instructions: 

1. Heat a pot on medium-high heat. Add onions, salt, garlic, celery, and carrots. Let cook for 5-6 minutes, or until the vegetables are tender. Reduce the heat to medium if they start to brown too much. 

2. Add potato and herbs, mix everything together, and add vegetable broth and crushed tomato. 

3. Bring the soup to a boil, then reduce to low heat. Cover and let simmer for 10 minutes until the potatoes are tender. Add the pasta, beans, and kale and continue to cook for 10-15 minutes until the pasta is al dente.  

4. Serve with fresh parsley garnish.