Vegan Minestrone Soup (Gluten Free)
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!
Hands down one of my favorite ways to warm up in the wintertime 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!
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)
Other vegetables you could add
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)
What pasta is best to use?
Elbow pasta is great in minestrone soup, you could also use other small shaped pasta like small shell pasta, or ditalini pasta.
I like to use lentil or chickpea pasta soup to make it higher in protein and fiber. Some of my favorite brands are Tolerant, Modern Table, and Banza.
To ensure that you get great texture in this vegan minestrone soup, cook the pasta in boiling soup liquid. Check the box for cooking time and set the timer for the lowest number indicated For the lentil elbow pasta I used, I cook for 4 minutes, then 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!
Storage:
- 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!
Stovetop minestrone soup 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 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 minestrone soup 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!
- For added flavor, add a spoonful of pesto! I love this vegan arugula cashew pesto recipe!
Crockpot minestrone soup instructions:
- Add all the ingredients except the pasta and the spinach to the crockpot. Stir well.
- Cook on high for 4 hours or low for 8 hours.
- Right before serving, turn the crockpot 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
If you love this soup recipe you have to try:
- Best Ever White Bean Mushroom Soup (vegan)
- Butter Bean Stew
- Simple Frozen Vegetable Soup
- Crock Pot low carb vegetable soup
- Whole30 Mediterranean Vegetable Soup
- Instant Pot White Bean Soup
- Vegan Pasta Fagioli
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Vegan Minestrone Soup
$12.72 Recipe/$2.12 ServingVegan 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!
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Servings: 6 servings
Guided Recipe Video
Ingredients
- 1 tbsp olive oil - $0.22
- 1 medium white onion (about 1 cup, chopped) - $0.33
- 2 stalks celery (about 1 cup, chopped) - $0.25
- 2 medium carrots (about 1 cup, chopped) - $0.22
- 1 tsp sea salt - $0.05
- 1 tsp garlic powder - $0.10
- 2 tbsp italian seasoning - $0.25
- 2 tbsp tomato paste - $0.16
- 2 medium bay leaf - $0.20
- 28 oz can diced tomato - $2.69
- 4 cups vegetable broth - $1.75
- 2 medium zucchini (about 1.5 cups, chopped) - $1.99
- 1 cup chopped green beans (fresh or frozen) - $0.62
- 1 can cannellini beans (rinsed and drained) - $0.99
- 1 cup pasta (gluten free) - $1.90
- 2 cups fresh baby spinach - $1.00
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
Notes
Budget tips:
- This recipe was calculated using Lentil based pasta which can be more expensive per cup, but it’s packed with fiber and protein (to help you feel full from less soup). You can use your favorite gluten free pasta, which may reduce the cost depending on your choice.
- Make your own vegetable broth with leftover scraps from cooking. Simply store all your vegetable scraps when cooking throughout the week in a freezer safe bag in the freezer. Make a large batch of stock anytime the bag is full.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
208
Fat
3
g
Carbohydrates
37
g
Fiber
9
g
Sugar
8
g
Protein
13
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
We absolutely loved this recipe! I’ve never had minestrone before but as soon as I saw it on Pinterest I knew I had to make it.