Gluten-Free Vegan Lentil Minestrone Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 4 tablespoons olive oil
- 4 garlic cloves (minced or grated)
- 1/2 onion (finely chopped)
- 1 bell pepper (chopped)
- 2 cups green beans (fresh or frozen)
- 2 carrots (sliced into coins)
- 1 cup red lentils (rinsed and drained)
- 1 14.5 oz can fire-roasted tomatoes
- 1 potato (grated)
- 8 cups vegetable broth (or water but will be slightly less flavorful)
- 1 bay leaf
- 2 tablespoons coconut sugar
- 1 tablespoon italian seasoning
- 1 tablespoon garlic powder
- 1 teaspoon fennel seeds
- 3/4 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups pasta of choice
- 2 cups mixed greens (I used kale and spinach)
- to taste (sea salt)
- Optional garnishes:nutritional yeast (vegan or shredded parmesan cheese (not vegan)
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Preparation
Step 1
Saute.
Step 2
In a large pot over medium heat add oil, garlic, onion and bell pepper. Saute while stirring occasionally for 3-4 minutes or until onion is turning translucent.
Step 3
Stir in green beans and carrots. Saute 2 minutes longer.
Step 4
Stir in lentils, tomatoes, potato, broth and spices.
Step 5
Stir in lentils, tomatoes, potato, broth and all spices (bay leaf through red pepper flakes). Turn heat to high.
Step 6
Simmer 15 minutes.
Step 7
When all is beginning to boil, stir in pasta then reduce heat to medium-low to keep it at a soft simmer. Simmer for 15 minutes.
Step 8
Let rest.
Step 9
Stir in mixed greens. Turn off heat, salt to taste. Cover and let sit for 5 minutes to allow the greens to wilt.
Step 10
Enjoy!
Step 11
Optionally garnish with nutritional yeast or parmesan cheese before serving. Enjoy!
Step 12
Save recipe for the next time?
