1-Pot Vegan Minestrone (Gluten-Free)

I make this soup multiple times every year. I think it might be my favourite soup recipe. I do add a parmesan rind because I’m not vegan, and reduce the amount of pasta by half, because after the soup sits, the pasta absorbs soup and it was too much for me. Once, I had confit garlic and replaced the regular garlic, and it added a super rich, sweet flavour.

I made this when my daughter and her boyfriend (who is vegan) came to visit.This recipe was enjoyed by all! My only suggestion would be that 2 cups of noodles is way too much. I used small elbow macaroni which worked perfectly. Next time around I’ll only add 3/4-1 cup of noodles. For me, vegan cooking is quite a challenge. This minestrone packs a lot of veggies and is easy to make. My husband is already asking for a repeat of this tasty soup.

Used the associated recipe for vegetable stock and this soup was amazing. Ended up adding additional nooch, tomato paste, and salt. I can’t wait to enjoy it tomorrow – know it will be even better!

Love this easy soup! I only made some slight changes. We’re not vegan, so I used 3 TBSP of parmesan in the minestrone instead of the 1 TBSP nutritional yeast. I also used extra garlic and I used frozen cut green beans for ease. As well, I skipped the spinach (my granddaughter doesn’t like it) and I doubled the beans for extra protein. Lastly instead of rotini, I used pre-cooked ditalini (since precooking causes less soaking up of the liquid). Delicious!

Always delicious easy recipes. I didn’t have carrots, so I replaced it with celery. Instead of veggie broth, I uses canned pumpkin from my garden. I’m meal reppping so I’ll add the pasta later.
Great recipe!

Really tasty and healthy. I’m not vegan but it has become a regular recipe. I don’t add spinach or kale and use a tin of mixed beans for the protein. I also add a bit of smoked paprika to add a slight ‘roasted’ flavor to it and use Tuscan seasoning as I don’t tend to have fresh basil or oregano.

This was the best soup I’ve ever made!
I added extra chili flakes, noodles, & nutritional yeast, & used vegetable Better Than Bouillon.

Subbed fresh corn & celery for the green beans & zucchini, and regular canned diced tomatoes.
Next time I would add an extra cup or 2 of water as it got a little thick.

It’s so so good – thank you!

I make this soup all the time. It is easy and delicious. I use quiona sometimes, depending on what I feel like. Best soup ever!!

I made this recipe last night and served to vegan and non vegan friends. Everyone absolutely loved it and it was the perfect meal for around the fire. I have saved the recipe to make again 😃

This was excellent! I added celery and used extra zucchini in absence of any green beans. I used the IKEA moose noodles to make it a little extra fun for the kids. Used Yondu for the broth. Delicious and definitely bookmarking this recipe for later.

Love this recipe! I make it every few weeks. Super easy to make and has really good flavor.

This was the second best soup I’ve ever had and the best thing I’ve ever made. Absolute amazing!!! I used the full amount of sugar but used date sugar instead of coconut sugar. My husband ate multiple bowls with gusto and said that it tasted “so fresh”. We LOVED it. Will make often.

I have probably made this 10 times already… it is amazing!! I love topping it with some cheese, and making in bulk to freeze. It comes out wonderfully after being frozen. I will be making this for a long time!

Delicious soup! I made it just as the recipe is written, no substitutions. So yummy and healthy, too. I’ll definitely add this to my regular meal rotation.
My only regret was that I made the pasta in the soup, as recipe states, because next day my pasta was mushy. I highly recommend making the pasta separate and keeping separate. Combine as you eat. Other than this, perfect soup.

I love this recipe so so much! It’s such a great way to get in heaps of veg and it’s one of those dinners where you don’t walk away feeling sluggish. I used about 4x the amount of zucchini as we had heaps to use up and it was so delicious!! Also used 50/50 dried/ fresh herbs as I like the variety in taste + added fresh thyme. And a lot of garlic ☺️☺️ Honestly one of those dinners that would please almost anyone.

Great recipe. I followed it pretty closely. The only difference is that I pressured cooked dried kidney beans and used the cooking water to augment the insufficient amount of broth at hand.

I made this recipe and l modified it to suit my tastes…. INCREÍBLE! I doubled all the seasonings and beans and didn’t use pasta. I also added baby corn and used higher volumes of veggies. My family loved it! Even the meat eaters were pleased. So happy! Found my new favorite soup!

Regular dinner in my household! Thanks!

I followed this recipe exactly and found the end result to be pretty bland, even after adding more seasonings and herbs. Prep time is also much longer than five minutes!! Adding some homemade croutons on top helped make this a little less boring and more flavorful.

Very good and filling. Easy to make

love it. filling and comforting!

This soup is just delicious – a very reliable recipe! Who knew vegetable soup could be so satisfying?! Thank you!

I accidentally made your vegetable stock recipe too herby (and found the tomato strong) so this broth was a perfect use for it! I already had a minestrone soup recipe so I mixed and matched the two recipes up, but I had to comment because the vegetable stock made a perfect base for the soup even without Parmesan (and chicken stock). I’m of Italian descent and am not vegetarian/vegan. I add an extra can of beans or weight in cooked lentils so I don’t need pasta. Thank you again for providing inspiration/variety :D

Another great recipe, perfect for a rainy night. I changed nothing and we loved it.

So delicious and easy to prepare! Perfectly spiced.

I made this tonight. Just perfect! I wouldn’t change a thing! Super easy. It’s a winner!

I absolutley love this soup! It is filling, nurturing, and nutritious. My kids love it too!

I tried this recipe tonite. I was pleasantly surprised at the results! I added a few white potatoes & a white turnip that I had laying around & I used bow tie pasta. It was really good. I’ll add it to my rotation for sure this Winter.

Holy moly what an incredible recipe! Loved it, thank you so much! Obsessed with your website! Love from Israel ❤️

This is a delicious recipe! We will definitely be making it again. I didn’t add any sweetner because we tasted it and decided that we didn’t want it to be any sweeter. This is full of veggies and perfect for a chilly fall day. Thanks for the recipe!

I absolutely love this recipe and have been making this all the time lately! I always keep my pasta on the side so it doesn’t soak up all the liquid the next day. Sometimes I double the veggies and crushed tomatoes. One of my favorite recipes!

So good! Subbed coconut aminos for nutritional yeast, and last nights rice and quinoa for pasta. Thank you. Your work is wonderful, so grateful to you!

Delicious soup! Just what we were craving! I added potatoes because I love my potatoes 😋 a splash of red wine vinegar and and extra clove of garlic.

Great recipe. Family friendly.

Love this recipe, it’s a staple in our kitchen, thank you! I make it a bit more tomatoey by doubling the tomato, blending half of it, and reducing the broth.

Super easy to put together, and super delicious!! Had to run to the store down the street to get a loaf of crusty bread to throw in the oven. Broke off pieces of the bread for dipping into the soup. Absolutely wonderful! Thanks for the great recipe!

Delicious and SO healthy and filling!

Oh my!! Delicious!! And this recipe is so versatile! I only had frozen grated zucchini, so I subbed that. I had frozen French style green beans, and used those. I used arugula instead of kale. I made the batch a little bigger, so changed quantities a bit. This is going to be my go-to minestrone recipe now!! Amazing! Thank you!

This is such a delicious and easy recipe. One if my all time favorites. I love your cookbook too! Thank you.

Made this today with my mom. Omg sooooo delicious!! Will definitely be making this many more times. So hearty and filling. I topped with crumbled Miyokos Mozerella and it was perfect

Delicious! I’ll be making this again. 😁

Gosh, I’ve made this soup literally dozens of times and I am always impressed at how incredible it turns out. I’ve made many modifications based on what I have and it always tastes incredible. Sometimes I just have a can of regular tomatoes to use, other times I haven’t even had vegetable broth and instead just seasoned a lot. Sometimes I don’t use noodles and sometimes I use chickpeas instead of cannellini beans. Don’t always have green beans and sub other vegetables instead. It’s not always traditional minestrone but this soup is SO versatile based on what you have. Thank you, Dana for all of your recipes!

Ohhhh my goodness! This morning I thought, “I want minestrone tonight” and went to your website to see if you had a recipe. And of course you did! I used twice as much onion (accidentally, but it was fine), more zucchini, and added celery (because it needed to be eaten). I cooked my chickpea pasta separately about 2 minutes shy of al dente, then added it to the pot with the spinach – it’s fussy and I didn’t want to take a chance it would ruin the soup. I also used more than 2 cups of spinach. It was everything I hoped it would be – rich, flavorful and delicious! This will DEFINITELY become another regular in our rotation. Thanks, Dana!

I love this soup! I make it all the time and typically stick pretty close to the recipe’s suggested veggies (because I love them and always have on hand) but also substitute with whatever I have available. I sometimes add a small yellow potato or two, but some may not like that much starch between that and the pasta. I also cook the pasta separately for each serving and serve the soup over it. Definitely more work but less chance it will be soggy for anyone worried about that.

Another success! Hits the spot on these “cold” California nights. I didn’t have zucchini or green beans but it still tastes great. I also didn’t have oregano, but I did have some dried Italian herb mix that had basil and some other items. I’m not vegan so I used chicken broth. Yum yum yum. Eating my leftovers for lunch now :)

Delicious, perfect for a cold day!

I love this soup so much! When the weather cools off I make this recipe almost weekly. I love adding in corn and broccoli as well. I don’t know if it’s because I use more veggies than listed or the noodles I use (rice noodles most of the time) but I like adding an extra 2-3 cups of broth. Thank you for your delicious recipes!

Easy to make, satisfying, nourishing and tasty! I used a can of San Marzanos that I diced myself because I couldn’t find any fire roasted tomatoes and it worked just fine. The recipe makes a huge batch so I froze half of it to enjoy later. Thank you!

One of my go to recipes! So delicious, makes great leftovers. My whole family loves it. I sometimes add in vegan butter for more richness, or a tiny bit of lemon/lime juice if I feel like it’s needed. Give this recipe a try!!

This is hands down the best minestrone I have ever made. Thank you for such a great recipe. The crushed red pepper really put it over the top!

Made this last night! It is so freaking good! Thanks!

Everyone in the house absolutely loved it. I should have made a double recipe! Such a delicious and comforting meal!

I am just obsessed with this soup and I’ve made it multiple times now. As soon as the chillier weather started to kick in here in CA, I instantly start craving this soup!

I have made this to a T before and it’s delicious, but this time I made it as follows and it was EQUALLY as delicious: I used mushrooms, zucchini, carrots, celery and kale for my veggies, Italian chicken sausage that I seared in a pan, some fresh grated parmesan mixed in and top before eating! Delicious. BF gave it a 10 and said he’s “not normally a soup person, but this one was perfect”.

Yumm! Perfect winter meal. Made some corn bread to go with it. I love the one pot making it so simple for clean up.

This recipe was so delicious :)

Great recipe! family loves it. After the first time making it I modified by adding a full 28 oz can of tomatoes, doubling the bean portion (2 cans of cannellini beans AND 2 cans chick peas, also used only half of the pasta amount (went with 1 cup) & added more nutritional yeast and juice from 1/2 a lemon.

I’ve made this soup no less than 12 time and it never disappoints. I’ve shared the recipe with friends and it is by far the best minestrone soup recipe ever! I’m due with baby #2 in a few weeks and just made a batch to put in the freezer. Hopefully it lasts until after baby is born. :)

It was super good!! I didn’t have white beans so I used chickpeas instead and I also used red lentil pasta. I will definitely make this again

I’ve made this a few times as written. Today I subbed in plump cranberry beans from Rancho Gordo that I had cooked on the side. These are the beans traditionally used in minestrone and they were a treat. I also used the bean broth to take me up to the correct amount of liquid (recipe doubled! I always freeze some). I used half the coconut sugar and no pasta (personal preference).

I really love this soup and it uses up a nice chunk of my farm share vegetables. I eat soup in the summer as well, quite happily.

I love this recipe! I have to go out of town for work a lot and this is my go to dinner. It’s super healthy, delicious, quick to make, and I can cook it on a hot plate in a hotel room. It’s also good for using up older veggies at the end of the week when I’m at home. This is on regular rotation at my house. Delicious!

This was absolutely delicious! Thank you so much for the recipe :)

Holy. Moly. This is so good. I’m kind of speechless.

Oh this was delicious! We have the hardest time finding vegan soups that don’t all taste the same. This soup had flavor, texture and looked as good as it tasted. We left out the zucchini since it’s not a favorite. Didn’t have roasted tomatoes so added a splash of Liquid Smoke. Made the Simple Vegan Rolls to go with it.

This was very good. Made as written. Next time would not add sugar. Thank you for the recipe.

I accidentally put an entire box of pasta in this, and it became a delicious pasta salad! But I’ll try the actual recipe again because the flavors are divine.

I almost can’t understand how a soup recipe this simple and basic can taste so delicious! This is a good “pantry plus produce that lasts a long time in the fridge” recipe. I subbed frozen peas for green beans and did the kale instead of spinach (even wilted kale works great). So good, a recipe that is much more than the sum of its parts. Thank you!

I just made this and WOW! So flavorful. Another amazing recipe. Thank you so much ☺️!!!!!!!!

Inspired by all the vegetables I had on hand. Made during Coronavirus 2020 quarantine for husband and veggie-loving 3.5yo. The recipe was a huge success and very quick and easy to put together.

Doubled the recipe, but omitted the coconut sugar and opted not to add the crushed red pepper. The fire roasted tomatoes added a wealth of flavor. Chopped the veggies a little smaller and was forced to only add 8 c. *Better than Bouillon* Vegetable stock bc I don’t have a stock pot large enough to for it all.

This recipe is *delicious*! I will certainly add this recipe to the year round rotation. What a wonderful way to pack in the vegetables and protein without feeling like a heavy meal. My little one kept saying “yummy, yummy, yummy” between every bite.

This is soo easy and soo delish. Made this over Easter weekend. Was a big hit with my partner and my 18 month old.

Thanks again for a great recipe!!

I love this recipe! I’ve made this multiple times and it’s always a recipe I come back to when I want something hearty and comforting :) Love all the veggies it has and it comes together easily.

This soup is a game changer! My kids (one vegan-friendly, one NOT) both loved this and I couldn’t get enough of it. My veggie broth wasn’t as red so the base was also lighter in color. Next time I may sub out some of the broth for a clean pasta sauce (in addition to the fire roasted tomatoes) to give it a red, heartier thick base. I love the suggestion of subbing out the pasta for more beans – will definitely try this as well – I can always serve it over already cooked pasta. Can’t wait to make it again!

Super easy to pull together and so tasty! My go-to veggie soup recipe :)