If you have been a reader for the past 1.5 years, then you know that I looooooove my soup recipes. I’ve tried my hardest to focus on summer salads and such over this past season. However, now that it is September and Autumn is attempting to make an appearance like a tiny dog trying to jump up on a couch, it’s time for SOUP.
Today’s soup recipe is a dairy free and grain free minestrone soup. I know typically with minestrone you need the noodles and that you typically put Greek yogurt or sour cream in it for creamy flavor… but I am here to say that you can make it without!
My veggie stars of this recipe are tomatoes, carrots, mushrooms, celery and green beans. My protein is white cannelloni beans, and my cheesy flavor comes from nutritional yeast. So let’s dig in to this warming soup and get our cozy socks on and embrace my second favorite season, FALL!
Dairy free & Grain Free Minestrone Soup
Serves 5; 30 minutes to make
- 4 tomatoes diced
- 1 cup of button mushrooms
- 1/2 white onion
- garlic paste from Trader Joes
- 2 handfuls of green beans – trimmed
- 1 cup of chopped carrots
- 1 tbsp coconut oil
- 3 celery stems chopped
- 1 can of white cannelloni beans
- 1/2 cup of low sodium tomato soup from Trader Joes
- 3 cups of water
- 1/2 cup of nutritional yeast
- 2 bay leaves
- pinch of: oregano, basil, pepper
- Dice up all of the vegetables and onion
- In a large pot, heat up the onion, garlic paste and coconut oil until translucent
- Add the water and the tomato soup to the pot
- Add the chopped veggies and beans to the pot
- Add the bay leaves and other seasonings and bring the soup blend to medium heat
- Let the soup simmer for about 25 minutes, sprinkle the nutritional yeast on top, and then serve!
I love this minestrone recipe as it warms me up and I feel so satisfied without any noodles. The beans and veggies do the trick for me! This will also make enough soup to last you for at least three days so you can enjoy leftovers for lunch and dinner.