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
Ingredients
  • 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
Instructions
  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!

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