This hearty, gluten free, and vegan minestrone soup is a delicious blend of flavors that leaves you wanting bowl after bowl. Luckily, it is packed with veggies, so you can eat and eat guilt free!
Is minestrone hard to make?
This soup has a bit more ingredients and steps than most of my soups, but it really isn’t hard to make, so don’t let the ingredient list intimidate you!
Even though it is packed with veggies, the whole family loves this soup. I usually find that my kids eat the pureed soups better because they are not picking through to pick around the vegetables that they don’t like, but for some reason they eat all the veggies in this soup.
How do you make a vegan minestrone soup that is gluten free too?
To make vegan gluten free minestrone soup, you can choose between a few different gluten free options for the pasta or starch in the soup.
You can use gluten free pasta, but I have found that it gets mushy by the next day. Since I like to make a large pot to have enough for leftover for lunches, I like to use potatoes or quinoa instead.
Tip: If you want a classic minestrone with pasta, I have found that Schar brand pasta holds together the best in soups.
How to make a perfect vegan minestrone soup:
- Start by sautéing an onion in a little olive oil.
- Then add about 2 cups of frozen mixed veggies, water, a can of diced tomatoes, beans and spices and let the whole thing simmer for about 20 minutes.
- Add cooked potatoes and/or washed quinoa (or pasta) and simmer on low for about 10 more minutes.
- While that is simmering,wash and cut up kale into small pieces. Put it into a large mixing bowl and drizzle it with the additional olive oil and sprinkle it with salt.
- Use your hands to massage the kale until it turns a dark shiny green and then add it to the soup.
- Cook the kale in the soup for about 5 more minutes and then turn off heat and top with fresh basil or pesto.
Tips for making perfect gluten free minestrone:
- If you choose to use potatoes, peel and chop them into small pieces then boil them separately until they are almost soft. Drain the water and add to the soup after the veggies have simmered for 20 minutes.
- If you choose to add quinoa, I soak my quinoa in water for a minute or two and then rinse it to get off any of the bitter flavor from the grain. Then add it to the soup and simmer for the last 10 minutes.
- If you love pasta in your minestrone, you can use that too, just make sure to add it at the end or even cook it separately so it doesn’t get soggy. (I find that schar brand pasta holds together best in soups).
Should I add greens to the minestrone?
Some chopped kale is the perfect addition to this soup! Chop it up fine, sprinkle it with some oil and salt and give it a little massage. Toss it in your soup towards the end of cooking! You can also add spinach at the end, but it doesn’t hold up as well as kale.
A classic vegan and gluten free minestrone soup with veggies and kale.
- 1 tbsp olive oil
- 1 large onion peeled and diced
- 1 medium zucchini washed and diced
- 3 cups frozen mixed veggies;
- 10 cups water;
- 2 cloves garlic minced
- 3 tsp Italian herbs mix
- 1/2 tsp garlic powder
- 2 tsp salt
- 2 cans beans of choice like black, navy, pinto, or kidney beans or 2 cups cooked beans
- 2 cups chopped fresh tomatoes or a can (16 oz.) of diced tomatoes
- 2 tbsp pesto or chopped fresh basil (optional)
- 2 cups peeled and diced potatoes or 1 cup of washed quinoa or 2 cups gluten free pasta
- 1 large bunch of kale washed and ripped into small pieces
- 1 tbps olive oil to drizzle over the kale
- Salt and pepper to taste
If using potatoes instead of pasta, peel and dice potatoes and boil in salted water until slightly under cooked (about 10 minutes), then drain and rinse and set aside.
While the potatoes are cooking, dice the onion. Then saute it in olive oil in a large soup pot on a low heat for about 5 minutes.
When the onions become translucent, add the zucchini (optional) and sauté for a few minutes until slightly soft.
- Add the minced garlic, herbs, and frozen veggies and continue sautéing for about 5 more minutes.
Add water, salt, beans, and tomatoes and bring to a slow boil.
Turn down the heat and simmer for about 20 minutes.
- Add cooked potatoes and/ or washed quinoa (or pasta) and simmer on low for about 10 more minutes.
While that is simmering,wash and cut up kale into small pieces. Put it into a large mixing bowl and drizzle it with the additional olive oil and sprinkle it with salt. Use your hands to massage the kale until it turns a dark shiny green and then add it to the soup.
Simmer for about 5 more minutes, and add pesto or fresh basil if desired after cooking and serve hot.
- Some gluten free pastas will get mushy after sitting in the soup and reheating. I have found the Schar brand holds up the best if you are not going to eat it all the first day.
- Potatoes or quinoa will hold up well in this soup.
- Make sure to massage your kale before adding it to the soup for a more tender and better tasting kale.
- This makes a large batch of soup that can be divided and frozen.
- Keeps well in the fridge for 3-5 days.
If you love basil like I do, add a handful of fresh chopped basil or few tablespoons of pesto to the soup at the end of cooking. This gives it a fresh from the garden taste! This is an easy way to make vegan pesto!
Pin the vegan gluten free minestrone soup recipe for later:
Click here to see how I make a freeze vegan pesto, so I always have some ready to add to soups, pasta, and tofu scrambles!
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