Nonni’s Vegan Minestrone

by | May 17, 2020

Ingredients

  • 2 tbsp avocado oil
  • 2 cups diced onion
  • 1tbsp chopped fresh garlic
  • 1 cup diced celery
  • 1 cup thinly sliced carrots
  • 1 cup zucchini diced
  • 1tbsp italian seasoning
  • 1 tsp. pink sea salt
  • 6 cups organic vegetable stock
  • 1/2 cup chopped fresh basil Leaves
  • 1 can diced tomatoes
  • 2 can (15oz) cannellini beans
  • 1 cup cooked brown rice

Directions

  1. Make sure to Use a Good Heavy Bottom Pot.
  2. Cook Brown Rice and set aside.
  3. Heat 2 tbsp of avocado oil over medium heat. Add onion and garlic, cook until onions are translucent.
  4. Add celery and carrots. Add Seasoning, Cook until vegetables are soft. About 5 minutes.  Add the vegetable stock and zucchini. Turn up the heat to high and bring it to a boil for 5 min.
  5. Reduce down to a simmer and add diced tomatoes (juice included)
  6. Stir in Beans and cooked Brown rice. Continue cooking for 5 minutes. Stir in chopped basil, just long enough for it to get soft. That’s it!
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