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Home / Recipes / Soup / Vegan Minestrone Soup (Gluten Free)

Vegan Minestrone Soup (Gluten Free)

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Thank you Modern Table for sponsoring this post. This delicious, complete protein pasta is made from just three plant-based ingredients — eat clean with Modern Table pasta today!

Vegan Minestrone Soup is the perfect lunch or dinner recipe! This one pot meal is ready in under 30 minutes and is so easy to make! Packed with vegetables and protein, this recipe will fill you up for hours! Be sure to check out the Instant Pot and Crockpot instructions too!

Overhead shot of a large white dutch oven filled with vegan minestrone soup. There is a large silver ladle scooping out a serving of the soup.

Hands down one of my favorite ways to warm up in the winter time is with a big bowl of soup! And this vegan minestrone soup might just be my favorite recipe this year! Cooking the pasta in the soup gives the soup a thick almost creamy consistency and it’s so incredibly filling!

This vegan minestrone soup is the perfect soup to clean out veggies hanging out in the fridge at the end of the week.

Minestrone soup was invented as a way to use up whatever vegetables were on hand. Just combine the veggies with beans and pasta for a simple but filling dish!

The ingredients for the vegan minestrone soup all on the table, before cooking

What do you need to make vegan minestrone soup:

  • Mirepoix (onion, celery and carrots) all chopped
  • Salt and spices (garlic powder, Italian seasoning)
  • Tomato paste
  • Diced tomatoes
  • Bay leaves (optional)
  • Vegetable broth
  • Zucchini (in large chunks)
  • Green beans (bite size pieces)
  • Cannellini beans
  • Pasta (I used Modern Table Pasta to add more protein)
  • Spinach or baby kale
  • Pesto (optional)

Large white bowl filled with vegan minestrone pesto with a wooden handled spoon in the bowl. A bowl of pesto and a second bowl of soup in the background

Other vegetables you could add to Minestrone Soup

 Veggies to add at the beginning:

  • Mushrooms
  • Potatoes (white or sweet)
  • Butternut squash
  • Bell peppers
  • Yellow squash

Veggies to add in the last 5 minutes of cooking:

  • Kale
  • Swiss chard
  • Peas
  • Cabbage (thinly sliced)

Bowl of vegan minestrone soup in the bottom left corner with a box of Modern Table pasta and pesto in the background.

What pasta is best to use in Vegan Minestrone Soup?

For this recipe I decided to use Modern Table Protein Pasta Elbows. If you haven’t tried Modern Table pasta, its pasta made with only three plant-based ingredients, the plain pastas are vegan, non-GMO, and gluten-free.

All Modern Table pastas are lentil-based and contain complete proteins – meaning they have the 9 essential amino acids our bodies need for strong energy, good digestion, and muscle health. The added protein and fiber from the lentils and pea protein make this vegan minestrone soup more filling and the perfect lunch or dinner idea!

Modern Table pastas are for those looking for a healthy lifestyle, and a perfect way to get more nutrition from your meals — a blend of nutrition, with the texture of tradition. Gluten free pasta can sometimes break up if over-cooked!

To ensure that you get great texture in this vegan minestrone soup, cook the Modern Table pasta in boiling soup for 4 minutes. After 4 minutes, take the soup off the heat and stir in the spinach. Let the soup sit for 2 minutes, and the pasta will be perfectly cooked!

Overhead shot of a large white dutch oven filled with vegan minestrone soup. There is a large silver spoon resting in the pot.

Tips for storing Vegan Minestrone Soup

  • You can store the leftover vegan minestrone soup in the fridge for 3-4 days.
  • If you decide to freeze the soup, you will want to freeze the soup without the pasta. Instead, cook the pasta in the soup as you are reheating it. Simply bring the soup up to a boil and cook the pasta for 4 minutes in the soup. It will be perfectly done!

Overhead shot of a bowl of vegan minestrone soup with the pot of soup and pesto in the background. Two wooden handled spoons resting on a grey striped napkin to the left of the bowl.

How to make Vegan Minestrone Soup (on the stove)

  • In a large dutch oven over medium high heat, add olive oil and the chopped mirepoix (onion, celery and carrots). Cook for 4 minutes to soften.
  • Once the veggies have cooked, add the salt, spices, tomato paste and stir well to combine with the mirepoix. Add the diced tomatoes, vegetable broth, zucchini, green beans and cannellini beans and cover the pot, cook for 10 minutes, eventually it will come up to a boil
  • After 10 minutes, add the Modern Table pasta and cook for 4 minutes, covered.
  • Turn off the heat and remove the lid. Add the spinach and stir well. Allow 2 minutes for the pasta to finish cooking and the spinach to wilt. Serve hot!

How to make Vegan Minestrone Soup (in the Instant Pot)

  • Start by turning the instant pot on sauté mode for 6 minutes. Allow the instant pot to warm up 1-2 minutes
  • Add olive oil and the chopped mirepoix. Stir well and allow to sauté until the Instant Pot beeps from the 7 minute timer.
  • Add the rest of the ingredients (except the pasta and the spinach) and put the lid on the instant pot.
  • Cook on high pressure for 2 minutes. Manually release immediately.
  • Turn the instant pot back on sauté mode for 5 minutes. Add the pasta and cook for 4 minutes.
  • After 4 minutes, add the spinach and stir well. Serve hot!
  • For added flavor, add a spoonful of pesto! I love this vegan arugula cashew pesto recipe!

Spoonful of pesto being added to a bowl of vegan minestrone soup with the bowl of pesto in the background

How to make Vegan Minestrone Soup (in the crock pot)

  • Add all the ingredients except the pasta and the spinach to the crock pot. Stir well.
  • Cook on high for 4 hours or low for 8 hours.
  • Right before serving, turn the crock pot on high and add the Modern Table pasta. Cook for 10-15 minutes until the pasta reaches the right texture. Turn off the crockpot and stir in the spinach. Serve hot

Large ladle of vegan minestrone soup being lifted out of the pan from the right side.

 

If you love this Minestrone Soup recipe you have to try:

  • Best Ever White Bean Mushroom Soup (vegan)
  • Simple Frozen Vegetable Soup
  • Crock Pot low carb vegetable soup
  • Whole30 Mediterranean Vegetable Soup

Minestrone Soup Video

In just 30 minutes this delicious vegan minestrone soup is ready to eat! Watch the video below and see how easy it is and let me know if you have any questions in the comments below.

Overhead shot of a white bowl filled with vegan minestrone soup with dry pasta around the bowl and a grey striped napkin to the left of the bowl with 2 wooden handled spoons on the napkin.

Vegan Minestrone Soup

Vegan Minestrone Soup is the perfect easy healthy recipe! It's great for lunch or dinner and is packed with vegetables and protein! Ready in under 30 minutes on the stove top (with instructions for the instant pot and crockpot too). Great for meal prep or family weeknight meals! 
Print Pin Rate
Course: Soup
Cuisine: Italian
Keyword: instant pot minestrone soup, slow cooker minestrone soup, vegan minestrone soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 208kcal
Author: Bites of Wellness

Ingredients

  • 1 tbsp olive oil
  • 1 medium white onion about 1 cup, chopped
  • 2 stalks celery about 1 cup, chopped
  • 2 medium carrots about 1 cup, chopped
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tbsp italian seasoning
  • 2 tbsp tomato paste
  • 2 medium bay leaves
  • 28 oz can diced tomato
  • 4 cups vegetable broth
  • 2 medium zucchini about 1.5 cups, chopped
  • 1 cup chopped green beans
  • 1 can cannellini beans rinsed and drained
  • 1 cup Modern Table Elbows or gluten free pasta of choice
  • 2 cups fresh baby spinach

Instructions

Stove Top Instructions

  • In a large dutch oven over medium high heat, add olive oil and the chopped mirepoix (onion, celery and carrots). Cook for 4 minutes to soften.
  • Once the veggies have cooked, add the salt, spices, tomato paste and stir well to combine with the mirepoix. Add the bay leaves, diced tomatoes, vegetable broth, zucchini, green beans and cannellini beans and cover the pot, cook for 10 minutes, eventually it will come up to a boil
  • After 10 minutes, add the Modern Table pasta and cook for 4 minutes, covered. 
  • Turn off the heat and remove the lid. Add the spinach and stir well. Allow 2 minutes for the pasta to finish cooking and the spinach to wilt. Serve hot!

Instant Pot Instructions

  • Start by turning the instant pot on sauté mode for 6 minutes. Allow the instant pot to warm up 1-2 minutes
  • Add olive oil and the chopped mirepoix. Stir well and allow to sauté until the Instant Pot beeps from the 7 minute timer. 
  • Add the rest of the ingredients except the pasta and the spinach and put the lid on the instant pot. 
  • Cook on high pressure for 2 minutes. Manually release immediately. 
  • Turn the instant pot back on sauté mode for 5 minutes. Add the pasta and cook for 4 minutes
  • After 4 minutes, add the spinach and stir well. Serve hot!

Crock Pot Instructions

  • Add all the ingredients except the pasta and the spinach to the crock pot. Stir well. 
  • Cook on high for 4 hours or low for 8 hours. 
  • Right before serving, turn the crock pot on high and add the Modern Table pasta. Cook for 10-15 minutes until the pasta reaches the right texture. 
  • Turn off the crock pot and stir in the spinach. Serve hot

Nutrition

Calories: 208kcal | Carbohydrates: 37g | Protein: 13g | Fat: 3g | Sodium: 863mg | Potassium: 856mg | Fiber: 9g | Sugar: 8g | Vitamin A: 98.3% | Vitamin C: 40.2% | Calcium: 16.3% | Iron: 26.5%
Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness

Overhead shot of a large white dutch oven filled with vegan minestrone soup. There is a large silver spoon resting in the pot. Pinterest text on the bottom of the photo

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Filed Under: Recipes, Soup Tagged With: gluten free, high protein, vegan

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Sam at Bites of Wellness

Hi, I’m Samantha. I’m a personal trainer, nutrition coach and fitness chef. I specialize in easy quick recipes that are allergy friendly and promise the whole family will love them. Learn More →

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