Vegan Minestrone Soup (Gluten-Free)
Packed full of healthy veg, beans, and pasta shapes, this hearty vegan minestrone soup provides a filling meal that's also gluten-free.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 medium carrots, diced
- 2 celery ribs, chopped
- 4 garlic cloves, finely chopped
- 1 yellow bell pepper, deseeded and chopped
- 1 medium courgette, diced
- 1½ tablespoons dried mixed herbs (homemade or shop-bought – see notes)
- 1 bay leaf
- 2x 14 oz (400 g) tins tomatoes
- 5-6 cups (1.2-1.4 litres) vegan stock
- 3 tablespoons nutritional yeast
- 5 oz (150 g) gluten-free pasta shapes such as macaroni (see notes)
- 1x 14 oz (400 g) tin cannellini beans, drained and rinsed
- 3 oz (100 g) leafy greens such as spinach
- Salt and pepper to taste
Instructions
- Heat the oil in a large saucepan on medium heat and add the onion, carrot, and celery. Season with salt and pepper and cook for 6-8 minutes until starting to soften, stirring regularly.
- Stir in the garlic, yellow pepper, and courgette and cook for another 3-4 minutes.
- Add the dried herbs, bay leaf, tinned tomatoes, vegan stock, and nutritional yeast. Break any whole tomatoes apart with a spoon. Add a splash of water to the empty tomato cans and swirl around before adding to the pan. Mix well and bring to a simmer.
- Once simmering, add the pasta shapes and cook on a gentle heat for 10-15 minutes or until cooked through, checking and stirring every now and then.
- When the pasta shapes are nearly done, stir in the drained cannellini beans and spinach and cook for the final few minutes until the greens have wilted.
- Adjust the seasoning to taste and serve with fresh basil or parsley, cashew parmesan, or a squeeze of lemon juice.📸 See recipe steps >📖 Table of contents >
Notes
Herbs: If you don't have a herb mix, simply combine a few dried herbs such as sage, oregano, basil, thyme, or marjoram. You could also include any fresh herbs you have to hand.
Pasta: You could use any pasta shape you like, or even spaghetti that's been broken into smaller pieces. If it doesn't need to be gluten-free, simply use regular dried pasta.
Rice: You can also use rice in place of (or as well as) the pasta. Adjust the cooking time accordingly until the grains are tender.
Beans: If you don't have cannellini beans, you could use another variety such as haricot beans, borlotti beans, or chickpeas.
Veg: Feel free to throw in any seasonal ingredients that you have to hand – think squash, cabbage, broccoli, or cauliflower.
Gluten-free: This recipe will be gluten-free provided you use a pasta and vegan stock that are certified or labelled as such. You could also use rice instead of pasta.
Storage: Store in the fridge for up to four days or freezer for up to six months (note that the pasta may lose some of its texture after freezing).
If you liked this recipe, you might also enjoy:
- Vegan Scotch Broth
- 15-Minute Tomato and Basil Soup
- Smoky Butter Bean Soup
- 15-Minute Tomato Tahini Pasta
- Vegan Cauliflower Cheese Soup
- Broccoli and Potato Soup
- Vegan and Gluten-Free Lasagne
Nutrition
Calories: 244kcalCarbohydrates: 47gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 521mgPotassium: 791mgFiber: 9gSugar: 9gVitamin A: 5147IUVitamin C: 62mgCalcium: 132mgIron: 5mg
Nutrition Facts
Vegan Minestrone Soup (Gluten-Free)
Amount Per Serving
Calories 244
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Sodium 521mg23%
Potassium 791mg23%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 9g10%
Protein 11g22%
Vitamin A 5147IU103%
Vitamin C 62mg75%
Calcium 132mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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