Simple ingredients, savory flavor and lusciously aromatic, this soup is the epitome of comfort food.  Positively healthful, nourishing comfort food.  Eat up!

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MINESTRONE SOUP

Vegan, dairy free, gluten free

Recipe by Jentry Lee Hull inspired by The Happy Herbivore

Yields 6-8 servings

 

INGREDIENTS

  • 1 medium onion, diced
  • 1 medium zucchini, diced
  • 2 yellow squash, diced
  • 4 cloves garlic, minced
  • 1-15oz. can tomato sauce
  • 1-15oz. can diced tomatoes
  • 4 cups vegetable broth
  • 1-2 tsp. Italian seasoning (oregano, parsley, garlic)
  • salt and pepper, to taste
  • 1-12oz. box GF Jovial Foods Brown Rice Fusilli (or any other pasta brand)
  • 1 ½ cups (1-15oz. can) beans (kidney, Great Northern, chickpeas), rinsed and drained
  • 1 Tbsp. balsamic vinegar

METHOD

  • In a large pot over medium heat, water/broth sauté diced onion for about 5 minutes, or until golden brown.
  • Add diced zucchini and yellow squash, stir and sauté for another 3 minutes until slightly tender and browned.
  • Stir in minced garlic, sauté for another 1-2 minutes.
  • Incorporate tomato sauce, diced tomatoes, vegetable broth, and Italian seasoning. Bring to a gentle boil, add dry pasta and cook for 8-10 minutes, or until pasta is al dente.
  • Add beans and balsamic vinegar. Reduce heat to low and cook for about 5 more minutes, or until beans are warmed through.
  • Transfer to serving bowls, top with fresh parsley or oregano, and enjoy!

 

Thrive on,

Coach Jentry