Minestrone Soup is a classic Italian recipe. This vegan and gluten free version is full of delicious vegetables, beans, and pasta. This flavorful soup is warm and comforting.
This vegan gluten free minestrone soup is quickly becoming one of my all-time favorite recipes.
I love recipes that cover all the parts of a meal in one dish. This soup has protein, carbs, and fat. And plenty of veggies and fiber.
It also makes SO MUCH soup. This minestrone is great for meal prep - make a batch on the weekend and have lunch or dinners for the entire week. Plus, freeze some to reheat whenever you want a warm bowl of nutrient-dense food.
Jump to:
- Why I love this Vegan Gluten Free Minestrone Soup
- Ingredient Notes & Substitutions
- How to make Vegan & Gluten Free Minestrone Soup
- FAQ & Expert Tips
- Tips for the best Gluten Free Vegan Minestrone
- What to serve with Minestrone Soup
- Recipe Prayer
- More Vegan Gluten Free Soup Recipes
- Tried this recipe?
- 📖 Recipe
- 💬 Comments
Why I love this Vegan Gluten Free Minestrone Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Flexible and forgiving - the great thing about minestrone is that you can add your favorite vegetables and beans. Load up on seasonal produce or pick your favorite veggies. This soup will taste delicious any way you make it!
- Absolutely loaded with nutrition - this soup has vegetables for micronutrients, beans for protein and fiber, pasta for healthy carbs. This soup is a complete meal all by itself
- Tomato soup without being overwhelming - I'm not a huge tomato fan, so I tend to shy away from tomato-forward recipes, but this soup has so many flavors, the tomato is not overwhelming at all. (If you're looking for a good tomato-forward soup, try my oil-free roasted tomato soup)
Ingredient Notes & Substitutions
Don't be scared by a long-ish ingredient list. This soup is still pretty quick and easy to make.
Minestrone soup is also very forgiving. For example, add your favorite type of beans instead of what I recommend. Trade the kale for some spinach. Add green beans. This soup tastes great with any combination of ingredients.
- Vegetables: yellow onion, garlic, celery, carrots. These are my staple veggies - feel free to make some swaps for foods like green beans or potatoes
- Canned Diced Tomatoes: minestrone has a tomato base. We're keeping it simple in this soup with canned tomatoes
- Tomato Paste: tomato paste adds an extra boost of tomato flavor
- Spices: oregano, basil & bay leaf. I used dried spices in this recipe to minimize chopping
- Salt & Pepper
- Vegetable Broth: if you want, sub half of the vegetable broth with water
- Gluten-Free Elbow Pasta: I used chickpea elbows for some extra protein. Feel free to use you favorite pasta variety - and if you aren't gluten-free, you can use a regular elbow pasta
- Beans: cannellini beans, kidney beans, edamame. Or choose your favorite beans - you could add chickpeas or white beans. I love including extra edamame because of its high protein content
- Kale: you could use chopped spinach or collard greens. Frozen greens would work well here too!
- Vegan Parmesan: I highly recommend whipping up a batch of Vegan Parmesan. It tastes fantastic on this soup, giving it a salty, cheesy garnish.
- Chopped Fresh Parsley: for garnish
How to make Vegan & Gluten Free Minestrone Soup
Step 1. Sauté the onion in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the onion starts to stick.
Step 2. Add the garlic and cook 30 seconds.
Step 3. Stir in the celery and carrots. Cook 5 minutes, until the carrots start to soften.
Step 4. Add the diced tomatoes, tomato paste, oregano, basil, salt, pepper, bay leaf, and vegetable broth. Bring to a boil.
Step 5. Add the pasta. Cook at a boil for 6-8 minutes, until almost tender.
Step 6. Stir in the beans and kale. Continue to boil for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
Step 7. Remove the bay leaf. Garnish with chopped parsley and a sprinkle of vegan parmesan. Serve with crusty bread, if desired.
FAQ & Expert Tips
Throw in some crumbled tempeh or vegan sausage for some more protein.
Refrigerator: This soup can be stored in the fridge for up to a week. The pasta may start to break down slightly after a few days - so if you'd like, you can cook the noodles separately and add them just before serving.
Freezer: This minestrone soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Tips for the best Gluten Free Vegan Minestrone
- Use your favorite veggies. This is a great soup to add your favorite vegetables. Throw in any seasonal vegetables. Or just any extra veggies you have on hand. Frozen vegetables are great in this soup too!
- Pick your favorite beans and protein. Almost any bean will taste delicious in this soup.
- Choose a small pasta. Smaller pasta shapes like elbows or shells are ideal for minestrone. If you're a pasta fan, feel free to add the entire box.
- Play with the spices. If you like heat, throw in some red pepper flakes or cayenne. For more of a cheesy flavor add nutritional yeast.
What to serve with Minestrone Soup
I recommend adding a garnish of homemade vegan parmesan and fresh parsley.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Recipe Prayer
Thank you God for this nutrient-dense and comforting soup. Amen.
More Vegan Gluten Free Soup Recipes
Tried this recipe?
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📖 Recipe
Vegan Gluten Free Minestrone Soup
Ingredients
- 1 Large Yellow Onion diced
- 6 Cloves Garlic minced
- 2 Stalks Celery thinly sliced
- 2 Large Carrots thinly sliced
- 1 28 ounce Can Diced Tomatoes
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1 ½ Teaspoons Kosher Salt
- ¼ Teaspoon Black Pepper
- 1 Bay Leaf
- 8 Cups Vegetable Broth
- 1 Cup Gluten-Free Elbow Pasta
- 1 15 Ounce Can Cannellini Beans drained & rinsed
- 1 15 Ounce Can Kidney Beans drained & rinsed
- 2 Cups Frozen Shelled Edamame
- 3 Cups Chopped Fresh Kale
- 2-4 Tablespoons Vegan Parmesan Cheese
- 2 Tablespoons Chopped Fresh Parsley
Instructions
- Sauté the onion in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the onion starts to stick.
- Add the garlic and cook 30 seconds.
- Stir in the celery and carrots. Cook 5 minutes, until the carrots start to soften.
- Add the diced tomatoes, tomato paste, oregano, basil, salt, pepper, bay leaf, and vegetable broth. Bring to a boil.
- Add the pasta. Cook at a boil for 6-8 minutes, until almost tender.
- Stir in the beans and kale. Continue to boil for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
- Remove the bay leaf. Garnish with chopped parsley and a sprinkle of vegan parmesan. Serve with crusty bread, if desired.
Nutrition
Nutrition information is an estimate.
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