Easy Gluten-Free Minestrone Soup (Vegan)

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Warm up with this hearty and flavorful gluten-free minestrone soup! Packed with fresh veggies and perfect for the whole family, this vegan soup is easy to make and customizable to your taste. Perfect for weeknight dinners or holiday meals.

Course Main Course

Cuisine Italian

Keyword gluten free minestrone, gluten free minestrone soup

Prep Time 30

Cook Time 45

Servings

Calories 229kcal

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

Tips for making 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.

Nutrition