Easy Vegan Gluten-Free Minestrone Soup Recipe
Gluten-Free Minestrone Soup: A Cozy, Family-Friendly Recipe
Minestrone soup has always been a favorite in our house. It’s the kind of meal that brings everyone to the table—my kids love it so much that there are rarely any leftovers! This gluten-free minestrone soup is warm, hearty, and packed with flavor. It’s also completely vegan, which makes it perfect for those looking for a plant-based option. Plus, it’s super versatile—you can use whatever veggies you have on hand, making it an excellent way to clean out the fridge.
Whether it’s a cold winter evening or a busy weeknight, this soup is my go-to recipe for a comforting, nourishing meal. If you’re looking to bulk it up, feel free to add some ground meat, but trust me, it’s filling and delicious just as it is.
Why You’ll Love This Gluten-Free Minestrone Soup
- Family-Friendly: Even picky eaters will enjoy this colorful, flavorful soup.
- Customizable: Use up whatever veggies you have on hand.
- Easy to Make: A one-pot meal that’s perfect for busy nights.
- Nutrient-Packed: Full of fiber, vitamins, and plant-based protein.
- Vegan and Gluten-Free: Safe for those with dietary restrictions.
Ingredients You’ll Need
This recipe uses simple, pantry-staple ingredients to make a hearty and flavorful soup:
- Avocado Oil
- Onion
- Garlic (diced)
- Celery Ribs (chopped)
- Carrots (diced)
- Zucchini
- Vegetable Broth
- Can Tomatoes (diced, do not drain)
- Can Green Beans (drained)
- Can Kidney Beans
- Oregano
- Basil
- Parsley
- Bay Leaves
- Rosemary
- Thyme
- Sea Salt
- Granulated Garlic
- Pepper
- Baby Spinach (washed)
- GF Elbow Macaroni
- Salt and Pepper to taste
- Vegan Parmesan (optional)
You can also swap or add other veggies like peas, kale, or bell peppers. The beauty of this soup is its flexibility!
Step-by-Step Instructions
Making this vegan minestrone soup is simple and straightforward.
In a stock pot, heat the oil on medium heat.
Add the onions, celery, carrots, garlic, and zucchini. Sauté the veggies for 10 minutes.
Add the broth, water, kidney beans, green beans, tomatoes, and all spices. Bring to a boil.
Add noodles and simmer for the amount of time the noodle package says to cook, check for doneness, add time if needed.
Add spinach and allow to cook for one more minute, then turn off heat. Add salt and pepper to taste. Enjoy!
Tips for Making the Best Gluten-Free Minestrone Soup
- Cook the Pasta Separately
Gluten-free pasta can get mushy if left in the soup for too long. Use a brand that you trust. Our go-to is Banza, but a corn/quinoa based pasta would work well too. - Make It Ahead
This soup tastes even better the next day! Just store in the fridge and reheat. The soup can thicken, so add extra broth if you’d like! - Freeze for Later
This soup freezes beautifully—just leave out the pasta until you’re ready to serve. - Boost the Protein
If you’re not vegan, you can add ground meat, shredded chicken, or even turkey sausage for extra protein.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Sauté the aromatics first, then transfer everything except the pasta to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. On low heat, gluten-free pasta typically takes 30 minutes to cook in the crock pot. On high heat, it may take closer to 20 minutes. Make sure to stir often so the pasta doesn’t stick.
What’s the best gluten-free pasta for minestrone soup?
Small shapes like elbows or shells work best.
Can I make this soup nut-free?
Absolutely! This recipe is already nut-free as written.
What if I don’t have all the vegetables listed?
No problem! Use whatever you have on hand. Spinach, kale, bell peppers, or even frozen veggies work well.
Why This Recipe Works
This recipe has become a staple in our house because it’s so easy to make, and everyone loves it. The combination of fresh vegetables, flavorful broth, and perfectly cooked gluten-free pasta creates a comforting dish that’s perfect for any occasion. Plus, it’s vegan and gluten-free, so it’s a crowd-pleaser for those with dietary restrictions.
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Ingredients
- 2 TBSP. Avocado Oil
- 1 Onion diced
- 2 TBSP. Garlic diced
- 2 Celery Ribs chopped
- 2 Carrots diced
- 1 Large Zucchini or 2 small, diced
- 8 Cups Vegetable Broth
- 1 Can Tomatoes diced, do not drain
- 1 Can Green Beans drained
- 1 Can Kidney Beans
- 1 tsp. Oregano
- 1 tsp. Basil
- 1 tsp. Parsley
- 2 Bay Leaves
- ½ tsp. Rosemary
- ½ tsp. Thyme
- 1 tsp. Pink Himalayan Sea Salt
- 1 tsp. Granulated Garlic
- 1/4 tsp. Pepper
- 2 Cups Baby Spinach washed
- 8 oz. GF Elbow Macaroni
- Salt and Pepper to taste
- Vegan Parmesan optional
Instructions
- In a stock pot, heat the oil on medium heat.
- Add the onions, celery, carrots, garlic, and zucchini. Sauté the veggies for 10 minutes.
- Add the broth, kidney beans, green beans, tomatoes, and all spices. Bring to a boil.
- Add noodles and simmer for the amount of time the noodle package says to cook, check for doneness, add time if needed.
- Add spinach and allow to cook for one more minute, then turn off heat. Add salt and pepper to taste. Enjoy!
Notes
This soup freezes beautifully—just leave out the pasta until you’re ready to serve. Boost the Protein
If you’re not vegan, you can add ground meat, shredded chicken, or even turkey sausage for extra protein.
Nutrition
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