Pumpkin Minestrone
This healthy, plant-based Pumpkin Minestrone is so cozy and delicious for fall! Made with vegan, gluten-free ingredients.
Servings 4
Calories 243kcal
Ingredients
- 3-4 Tbs Olive or Avocado Oil
- 2 Large Carrots
- 2 Stalks Celery
- 1/2 White Onion
- 1 Small Russet Potato
- 1 Tsp Dried Basil
- 1/2 Tsp Dried Oregano
- 1 Tsp Sea Salt
- 1/2 Tsp Black Pepper
- 1 15 oz Can Fire-Roasted Diced Tomatoes
- 1 Cup Pumpkin Purée
- 4 Cups Vegetable Broth
- 2 Cups Water
- More Salt to taste, if necessary
- 1 15 oz Can Red or Kidney Beans
- 1 Cup Uncooked Gluten-Free Pasta
Instructions
- First, prep your veggies. Remove ends of celery stalks and cut into bite-sized chunks. Peel the carrots and do likewise. Peel and dice the white onion. Wash and dry the potato, then cut into small chunks (leaving the skin on).
- In a large pot, bring the olive oil to medium heat.
- Add in the onion, carrots, and celery, and sauté for about 3-5 minutes, or until onions are softened. Then, add in the potatoes and sauté for another minute.
- Then, add in the salt, pepper, spices, and tomatoes, and pumpkin purée. Sauté for another 1-2 minutes (the timing here isn't exact, you just want to sauté out the canned taste of the tomatoes and pumpkin).
- Then, add in all the other ingredients EXCEPT for the pasta.
- On medium heat, simmer minestrone for about 20-25 minutes. Taste, and adjust salt levels if necessary.
- Before serving, add in the gluten-free pasta (if desired - you can also use rice or couscous) and simmer until the pasta is al dente.
- Serve the minestrone immediately after cooking the pasta.
- Enjoy!
Nutrition
Calories: 243kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1865mg | Potassium: 529mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15226IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)