Sunshine in a Bowl Vegetarian Minestrone Soup (Vegan, Gluten-Free)
Author: Gay Van Beek for Canterbury Cottage Designs
2stalks of celeryuse the stalks with the leaves, chopped
2zucchini or 2 yellow squashor one of each, diced
1/2cupof small-shaped pastaI prefer small shells – can also use gluten free pasta or just omit for gluten free
1/2can Cannellini beansrinsed
One cup of small grape tomatoeschopped in half, or 2 roma tomatoes, diced
Juice from two lemons
Saute onions, celery and carrots in about a 1/4 cup of veggie broth until softened. Add garlic and cook 3 minutes more until fragrant.
Add veggie broth. Increase the heat to bring to a simmer, then add zucchini, tomatoes, peas, white beans and pasta. Heat to a simmer again and cook for about 10-15 minutes until the pasta and vegetables are cooked through (gluten free pasta might take a bit more time).
Stir in spinach and cooked until wilted, about 6 minutes
Stir in Nutritional Yeast, one tablespoon at a time, until broth has the desired thickness and taste you are looking for. (This is the best addition to Vegetarian cooking!)
Stir in the juice from the two lemons.
Add salt and pepper to taste, and optional fresh basil. Top with more Nutritional Yeast.