One pot vegan minestrone soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 tbsp avocado oil (or vegetable oil)
  • 1 onion, finely chopped
  • ¼ tsp salt
  • 4 garlic cloves, finely chopped
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 1 cup green cabbage, shredded
  • 1 potato, cut into small cubes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 6 cups vegetable broth
  • 1½ cups crushed tomatoes
  • ½ cup gluten-free penne pasta (or any pasta you prefer)
  • 1 can of red kidney beans
  • salt & pepper to taste
  • 1 big handful fresh parsley, chopped
  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the onion and salt and cook for 2-3 minutes, until translucent.
  3. Reduce heat to medium, add the garlic, celery, carrots, and cabbage. Cook for 2-3 minutes.
  4. Next add the, potato, dried oregano, dried thyme, bay leaves, vegetable broth, and crushed tomatoes. Bring to a boil and mix all together.
  5. Reduce the heat to medium and add the pasta. Cover and let cook for 6 minutes, then reduce heat to low and let cook another 10 minutes. Add the kidney beans last.
  6. Season with salt & pepper to taste, and garnish with fresh parsley
Recipe by Choosingchia at