How to Make Gluten-free Minestrone Soup: A Healthy Recipe

This vegan gluten-free minestrone soup is flexible, budget-friendly, and perfect for meal prep. A hearty, comforting Italian-style soup loaded with vegetables, beans, pasta, and herbs.

I like making soups when it’s cold outside for several reasons. The first is that they warm me up and fill me up at the same time. The second is that they are easy to make with frozen or fresh vegetables.

Minestrone is a great vegan soup as it is high in protein, as well as being nutrient and fibre-rich. It’s classic Italian flavors are rich and easy to achieve while keeping it gluten-free.

What you need to make minestrone soup

• Mixed vegetables such as carrots, celery, green beans, and zucchini
• Onion – I prefer red onions for their mild, slightly sweet flavor
• Diced tomatoes – canned are perfect
• Bouillon cube or powder
• Beans such as cannellini, kidney beans or chick peas
• Dried spices – oregano, basil, thyme, salt, and pepper
• Olive oil
• Pasta – I prefer gluten-free quinoa-based penne or fusilli, okay so I can tickle as it seems to hold up better to reheating leftovers
• Dark green leafy vegetables such as spinach, kale, or Swiss chard
• Garlic (optional) and/or lemon juice (optional)

Tips for making gluten-free minestrone soup

1. Gluten-free pasta can soften quickly, so avoid overcooking it.
2. The pasta will continue absorbing liquid as the soup sits, or if you keep it as leftovers. I just add more water to get the thickness I want.
3. Minestrone is very flexible. I use whatever vegetables I have on hand. Bell peppers, peas, cabbage, or spinach all work well.

Serving suggestions

I often top this soup with grated or flaked Parmesan cheese (either dairy or vegan). For a more complete and filling meal, I often serve it alongside a robust gluten-free bread and a salad.

Our gluten-free minestrone soup recipe

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Vegan Minestrone Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This gluten-free minestrone soup is hearty, healthy, and packed with vegetables, beans, pasta, and Italian-inspired flavors. An easy vegan soup perfect for a comforting meal

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Ingredients

• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks with leaves, sliced
• 3 cloves garlic, minced (optional)
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz / 400g) diced tomatoes
• 1 cube vegetable bouillon (or 1 teaspoon bouillon powder)
• 6 cups water
• 1 can (14 oz / 400g ) cannellini, kidney beans or chick peas, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon thyme
• 1 Tablespoon olive oil
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup pasta
• 1½ cups dark green leafy vegetables (ex. spinach, kale, Swiss chard)
• 1 Tablespoon lemon juice (optional)

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for about 5–7 minutes until softened.
3. Stir in the garlic, zucchini, and green beans. Cook for another 2 minutes.
4. Add the diced tomatoes, water, bouillon, beans, oregano, basil, and thyme. Bring to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Stir in the pasta and cook until tender according to package directions, usually 11-15 minutes.
7. Add the chopped leafy greens and cook for 3 more minutes, until wilted.
8. Stir in lemon juice if using, then season with salt and pepper to taste.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gSodium: 423mgCarbohydrates: 61gFiber: 16gSugar: 12gProtein: 15g

Nutritional information isn't always accurate and it will vary based on the specific ingredients used.

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