PCOS Friendly Vegan Italian Minestrone

Total time1 hr

Prep time20 min

Cook time40 min

4.6

(17)

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Ingredients

6 servings

3 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
6 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 medium zucchini, diced
2 cups green beans, trimmed and cut into 1-inch pieces
2 cups kale, stems removed and leaves roughly chopped
1 cup ditalini pasta
1 tsp dried oregano
1 tsp dried thyme
½ tsp red pepper flakes (optional)
1 parmesan rind (optional)
salt and pepper, to taste

For serving

2 tbsp fresh basil, torn, for serving (optional)
vegan parmesan, for serving (optional)
crusty bread, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking for 2 minutes until the paste darkens slightly.

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