Minestrone Soup – Gluten Free and Vegan

Vegetable type soups have always been my favorite – even when I was a little girl!  The old standby, Chicken Noodle soup, was good when I was sick, but veggie soups were my favorite.

When I got older, I graduated from the ‘Campbell’ soups to Healthy Choice soups and I loved Minestrone.  Naturally, when I became Gluten Free and Vegan, I went to work to find a Minestrone soup that worked for my new lifestyle — and one that tasted good.

After a few tries, I came up with the following recipe — thick enough to eat with a fork!:

Minestone Soup

Minestrone Soup – Gluten Free and Vegan

Recipe Type: Soup
Author: Sandy Dell
  • 2 Tbsp coconut oil
  • ½ cup celery, chopped
  • 3/4 cup zucchini, sliced
  • ½ cup onion, chopped
  • 2-3 cloves garlic, pressed
  • 1 cup vegetable bouillon or liquid
  • 4 cups water
  • 1 can black beans
  • 1 can kidney or red beans
  • 1 can white beans
  • 1 can garbanzo beans
  • 1 – 14 oz. can diced or crushed tomatoes
  • ½ cup carrots, sliced
  • ½ cup marinara sauce
  • 1 tsp. Italian seasoning (or favorite mixed seasoning)
  • 2 cups baby spinach, chopped
  • ½ cups GF shell pasta
  1. Heat oil in large kettle. Sauté garlic, onion, celery and zucchini until tender.
  2. Add bouillon, water, tomatoes, beans, carrots and spices. Bring soup to a boil and simmer for 20 minutes.
  3. Next add pasta, spinach and cook for an additional 20 minutes.

Rather than add so many canned beans, I will often cook up a large batch of mixed beans (I keep several different types in my pantry) and freeze some of them for later use.  If you use this method, you will need 6 – 7 cups of cooked beans.

I have also tried this recipe with various other Gluten Free pasta.  Tastes good with any or all of them!

Of course, if you want a thinner soup, you can adjust the water accordingly.

Great soup to eat on a cold snowy day!


One Comment

  1. Ping from Gluten Free Vegetarian Minestrone Recipes Free | my gluten free diet:

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