Vegan Minestrone Soup (Gluten-Free) is easy to make in under an hour. It’s a hearty soup full of fresh vegetables, beans, and pasta.
So I finally spent some time in the kitchen creating this Vegan Minestrone Soup.
And in case you need to avoid gluten like I do, I made it gluten-free.
While you may be used to minestrone made with canned tomatoes, this one uses fresh Roma tomatoes added at the very end of cooking.
I was inspired by a soup I enjoyed at a small Italian restaurant years ago that no longer exists.
I really enjoyed that they used a clear broth and that I could really taste all the flavors of the fresh vegetables.
And to be honest, sometimes tomato-based dishes are a little too acidic for me and cause some indigestion.
One thing I’ve noticed about recipes for minestrone soup is you never find two recipes that are exactly the same.
It’s a really versatile soup, and you can use whatever ingredients you have on hand each time you make it.
This Vegan Minestrone Soup is no exception. Feel free to use your favorite ingredients for different variations.
For example, you could add zucchini or cabbage. Or leave out the green beans.
Or you could use red kidney beans instead of cannellini beans. And maybe you prefer penne pasta to macaroni noodles.
There are no rules when it comes to minestrone soup!
I like to enjoy a big bowl of Vegan Minestrone Soup as a main meal, but it’s also great as a soup and salad or soup and sandwich combination.
I especially like it with a Vegan Cream Cheese Sandwich.
And just like Chickpea Noodle Soup, this is another great recipe to freeze so that you always have a hearty bowl of comforting soup when you need it.
Or for another easy warming meal, try a bowl of Vegan Pumpkin Chili.
Now let’s make Vegan Minestrone Soup!
Food for thought (please leave a comment!):
- What is your favorite soup?
- Do you eat soup on a regular basis, or mostly when you’re under the weather?
- Are there any soups you wish you knew how to make?
Vegan Minestrone Soup (Gluten-Free)
Vegan Minestrone Soup is easy to make with fresh vegetables, beans, and pasta. Feel free to use whatever ingredients you have on hand to make this soup your own!
- 1 Tablespoon olive oil (use water if making oil-free)
- 2 cloves garlic minced
- 1 onion chopped
- 2 stalks celery diced
- 1 large carrot diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup green beans trimmed and cut into 1-inch pieces
- 6 cups vegetable broth
- 1 can cannellini beans (15 ounces) rinsed and drained (white kidney beans)
- 1 cup macaroni (gluten-free) or any short pasta
- 4 Roma tomatoes coarsely chopped
- 2 cups fresh baby spinach leaves
- salt to taste
- pepper to taste
- parsley for garnish (optional)
Heat the oil in a large pot over medium-high heat.
Add the garlic, onion, celery, and carrots and saute until slightly tender, stirring occasionally.
Add the basil, oregano, green beans, and vegetable broth. Bring to a boil.
Add the cannellini beans and macaroni. Return to a boil.
Reduce heat and simmer, covered, until pasta is tender, about 8 to 10 minutes, stirring occasionally.
Stir in the tomatoes and spinach. Remove from heat.
Season to taste with salt and pepper.
Ladle into bowls and garnish with fresh parsley, if desired.
I like to keep Better Than Bouillon on hand so I always have vegetable broth available.
If you make Vegan Minestrone Soup, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.