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Sunshine in a Bowl Vegetarian Minestrone Soup (Vegan, Gluten-Free)
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 onion diced
  • 2 cloves garlic diced
  • 3 carrots diced
  • 2 stalks of celery use the stalks with the leaves, chopped
  • 2 zucchini or 2 yellow squash or one of each, diced
  • 1 cup frozen peas
  • 1/2 cup of small-shaped pasta I prefer small shells – can also use gluten free pasta or just omit for gluten free
  • 1/2 can Cannellini beans rinsed
  • 1 cup fresh spinach
  • One cup of small grape tomatoes chopped in half, or 2 roma tomatoes, diced
  • 4 Tablespoons Nutritional Yeast
  • Juice from two lemons
  • 6 cups Veggie broth
  1. 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.
  2. 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).
  3. Stir in spinach and cooked until wilted, about 6 minutes

  4. 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!)
  5. Stir in the juice from the two lemons.
  6. Add salt and pepper to taste, and optional fresh basil. Top with more Nutritional Yeast.