Vegan Gluten Free Minestrone Soup

Vegan gluten-free minestrone soup! Easy to make, oil-free, super satiating, only requires one pot and made with healthy and natural ingredients in just 25 minutes.

I’ve always been a soup lover, although before I went vegan, I didn’t like veggie soups. I couldn’t live without them now and minestrone is one of my favorite ones.

Minestrone is an Italian soup made with veggies, but  it can also contain meat or meat-based stock. This version is vegan and gluten-free. It’s also so satiating and a complete meal as is made with veggies, carbs (pasta) and plant-based protein (white beans). Besides, this recipe always works, so feel free to add any ingredients you have on hand.

Most recipes include pasta or rice and others also add other carbs like pumpkin or potatoes. I like my soup with pasta and I prefer to add only one carb, but it’s up to you. It’s also common to add some parmesan cheese, but we added nutritional yeast instead to save some time and to make this recipe simpler. Feel free to make and add our vegan Parmesan cheese, the soup will taste even better!

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Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Gluten Free Minestrone Soup

★★★★★ 5 from 3 reviews

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 1x
• Category: Main dish
• Cuisine: Vegan, Italian

Vegan gluten-free minestrone soup! Easy to make, oil-free, super satiating, only requires one pot and made with healthy and natural ingredients in just 25 minutes.

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Ingredients

• 2 cloves of garlic, finely chopped
• 1 red or white onion, diced
• 1 zucchini, diced
• 2 carrots, diced
• 1/2 head of broccoli, chopped (discard the stem)
•  1 14-ounce cans chopped tomatoes (400 g)
• 4 cups vegetable stock (1 liter)
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 15-ounce can white beans (400 g), rinsed and drained
• 8 oz pasta (225 g), we used buckwheat pasta
• 2 tbsp nutritional yeast
• A handful of fresh basil

Instructions

1. Add the fresh veggies (onion, garlic, zucchini, carrot and broccoli), canned tomatoes, vegetable stock,  salt and pepper to a large pot and bring to a boil.
2. Then add the beans and pasta and cook over medium-high heat for about 10 minutes or until the pasta is cooked. Add more vegetable stock if needed.
3. Remove from heat, add the nutritional yeast and basil leaves (chopped or not, you choose), stir and serve.
4. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Notes

• Water can be used instead of the vegetable stock, although the soup will have a less intense flavor.
• Feel free to saute the fresh veggies in some extra virgin olive oil first. You can also add some oil to the soup just before serving.
• Add any veggies or legumes you like. Pasta can be replaced by potatoes or rice.
• If you reheat the soup, you’ll probably need to add more vegetable stock.
• If you add our vegan parmesan cheese instead of the nutritional yeast, the soup will taste even better.

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 271
• Sugar: 7.2 g
• Sodium: 766 mg
• Fat: 2.7 g
• Saturated Fat: 0.3 g
• Carbohydrates: 51.8 g
• Fiber: 8.5 g
• Protein: 15.5 g