Spicy Minestrone Soup - Vegan and Gluten Free

• Vegan

• Produce

  • 2 tbsp Basil, dried
  • 1 Bay leaf
  • 2 Carrots
  • 3 stalks Celery
  • 6 cloves Garlic
  • 1 tsp Garlic powder
  • 1 tsp Globe basil
  • 1/2 Jalapeno
  • 1 15 ounce can Kidney beans
  • 1 squeeze Lemon, Fresh
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 6 Sweet peppers, mini
  • 1/2 tsp Thyme, dried
  • 1 14 ounce can Tomatoes, organic
  • 1 28 ounce can Tomatoes with basil, organic

• Canned Goods

  • 6 cups Vegetable broth

• Pasta & Grains

  • 1 cup Elbow pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on breastcancermaven.com

Description

Ingredients

• 1 TB extra virgin olive oil
• 1 large onion, diced
• 3 stalks of celery, diced
• 6 cloves of garlic, minced
• 2 carrots, sliced
• 6 mini sweet peppers, diced
• ½ jalapeno, seeds removed, diced
• 28 ounce can crushed tomatoes with basil, organic
• 14 ounce can diced tomatoes, organic
• 6 cups of vegetable broth
• 15 ounce can kidney beans, rinsed
• 1 tsp dried oregano
• 2 TB dried basil
• ½ tsp dried thyme
• 1 tsp globe basil
• 1 tsp garlic powder
• squeeze of fresh lemon
• 1 Bay leaf
• salt and pepper to taste
• 1 cup elbow pasta (make sure it is gluten free if necessary)

Directions

• Cut all vegetables as specified
• Heat large stock pot on medium
• Drizzle olive oil in pan and heat until warm.
• Saute onions & celery until soft.
• Add carrots, peppers, and garlic and saute for 5 minutes.
• Next combine the tomatoes, broth, beans, lemon juice, and spices in the pan.
• Salt and pepper to taste.
• Bring soup to boil, and reduce heat to a simmer.
• Simmer for 15-20 minutes.
• While soup is simmering, prepare pasta according to package directions.
• Combine a handful of pasta with soup and enjoy!