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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. #vegan #glutenfree #simpleveganblog

Vegan Gluten Free Minestrone Soup

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 15 mins
  • Total: 25 mins
  • 6 1x
  • Main dish
  • Vegan, Italian

Servings 6 1x

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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.

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