1-Pot Vegan Minestrone (Gluten-Free)

I just made this for my husband and we both LOVED it. It’s so rich and tomatoish. The fire-roasted tomatoes gives it such a nice spicy-smokey flavor, plus I added some Chipotle powder for a fun kick.

This is seriously one of the best soups I have ever tasted! No excuses need to be made for any dietary restrictions when serving this soup; no one will miss either gluten or dairy, and meat would be easy to add or to serve on the side if desired.

I am gluten intolerant and some of my in-laws are dairy intolerant, so I often find myself looking for vegan recipes, even though we all eat meat. I made this recipe to accommodate myself, my family and a vegetarian friend, and the soup was well-received by all. My only modifications were that I used white sugar instead of coconut sugar, and I did not have nutritional yeast. I used Great Northern Beans and spinach, and Ancient Harvest Garden Pagodas (corn/quinoa) for the pasta in one recipe and Manishewitz gluten free egg noodles in the other. The soup took me about an hour and 15 minutes to prepare a double recipe, mostly because I am slow at chopping vegetables and had to divide the double recipe between two pots. I was concerned about how the gluten free pasta would hold up in reheating, but the corn/quinoa pasta held up very well. The Manischewitz pasta swelled up and made that batch look very sloppy, but it still tasted great!

This time, when I make it for my meat-eating family, I am going to add 1 lb. Italian sausage to a double recipe.

Thank you for thus excellent addition to our meal rotation! We look forward to making this soup again and again!

I made this recipe and liked the taste very much the first day, even though I felt there was a bit too much pasta for the amount of vegetables. The second day, I reheated it over super low heat, but even then, the gluten-free noodles fell apart and what’s worse they soaked up all the soup. I will for sure use either 1/2 or less pasta or even better substitute with 1/2 – 3/4 of the amount with potatoes.

This soup is so delicious! Love the combinations of flavors. I didn’t use the nutritional yeast, and just added some more of the veggies that you called for. Just tasted it now and YUM. I can’t wait to eat this all week!

I made this last night and it is delicious! I didn’t have any basil on hand so I threw in some frozen pesto we had from our summer harvest and it was perfect! I followed recipe exactly as directed otherwise directed and have been loving it! It tastes even better the next day!

I have been looking for a good minestrone recipe and I’ve finally found it!

Thank you!

I made this recipe and my family and I have made it a staple in our house! I am always trying to come up with vegan recipes that I know they will love to decrease their meat consumption. thank you for sharing!

Forgot the stars…I would give 10 but theres not that option so 5 it is :)

Thank you so much for this recipe its so tasty, full of vitamins and very adaptable! Last weekend I made it for the week with green beans, caugette, peas, butter beans and carrots this weekend I cooked with caugette, greenbeans, peas, carrots, kale and black beans and its just as yummy and nutricious as last weeks! Next week im going to try with Celery, carrots, Kale, peas and butter beans as money will be tight but I pre froze my kale so its all ready for next week. Cant wait. Thank you again :)

Delicious! Just made for me and my hubby. I am vegan he is not, he still loved it! He loves corn so we threw about a cup of frozen corn in. I added turmeric just to my bowl. So very good!
I’m a new vegan so I am still experimenting and finding easy healthy and nutritious meals. Thank you for an awesome vegan recipe!

Hi Deanna!,
I just made this recipe! I had a bowl that was topped with homemade (your recipe!) vegan parm. It tasted and looked fabulous! Perfect for a cold winter day!
Thanks again!
Dina

This was amazing! I can’t wait to make it again!!

I make this every couple of weeks in the winter, it’s soooo yummy:)

Dana, I have made and enjoyed so many of your recipes, but this one is especially phenomenal. It’s -2 where I live and this was warm, filling, and fun to make.

I used Pow pasta for the extra protein boost and was really happy with how the noodles held up! Thanks for doing what ya do. :)

Yummy! And kid-and-non-vegan-family-friendly! Bonus! Everyone loved it! Thanks again for your fabulous and simple recipes.

I made this tonight and, oh my goodness, it was delicious. It was the perfect soup to eat on the first day of winter. It is so warm and flavorful. I forgot to buy fire roasted tomatoes, so I mixed some tomato paste with water and sun-dried tomatoes to equal the same weight and it turned out great! I will definitely be making this one again. Thanks Dana for another great recipe!

Absolutely love this recipe. It’s super easy (a little time-consuming, but only because I’m a slow chopper), and ridiculously flavorful. I made this for my husband and our friends in a mountain cabin, and we ate it by the fire while it snowed. Since my husband and I are vegan and our families aren’t, we’re going to make another big batch to have for Christmas Eve and Christmas Day festivities. We LOVE this soup.

It’s definitively soup season @ our house. Have been cooking my way steadily through your soup repertoire. This minestrone is another winner. Left out the pepper flakes (DH is very sensitive to spice, can always adjust my own bowl to taste), had a poblano lurking in the fridge, as well as some green beans and a zucchini in need of a home, so they all went into the pot. I used orzo for the pasta, because I just happen to like smaller noodles in soup (if any). So, if you can excuse the liberties I took with your recipe, it is another solid winner that has become part of our regular rotation. Since we are only a two – person (and one feline) household, most soup recipes make enough to serve a hearty meal, leftover lunch for myself and another solid meal for the freezer.

YUM – such a delicious, easy soup. I just used whatever we had in the house, yet the family was very impressed!

This was AMAZING!! My husband and my toddler loved it!! It paired so well with the vegan parmasean cheese! Perfect fall meal!

I made this today and it was so yummy! I made the mistake of putting 2 cups uncooked pasta in which ended up being too much…flavors are great though and super easy to make

Delicious!! The fire roasted tomatoes lend a rich, smoky flavour.

Just made this for dinner tonight! I love the recipe, but for some reason the flavor just wasn’t there for me.. I used just canned diced tomatoes instead of roasted, so I put about three heaping tablespoons of tomato paste in the soup as well and it really helped to both thicken and make the soup richer!

As always, your recipe was a hit in my house. Thanks!!!!

Made this over the weekend. DH gave it a 10/5 This soup is going into the regular rotation for the season. I omitted to red pepper flakes, added a poblano (which gave a bit of background heat, nothing in your face), and used only 1/4 orzo for the entire recipe (DH watches his carbs), used garbanzos, because that is what is usually on hand in my pantry. Thanks for another wonderful recipe!

I had pinned this recipe ages ago and finally made it, and it absolutely did not disappoint. My meat-loving husband loves minestrone, and after devouring bowl after bowl after bowl, he told me it was his new favorite soup. It is absolutely a cinch to make and takes no time at all. I will be making this soup throughout the winter. Thank you!

So I’m no expert cooker but this soup turned out tasting awesome!!! It was a lot of work with all the veggies so maybe next time I’ll sub some frozen ones. From start to finish it took me about an hour and a half with all the prep. Again, I’m not someone who cooks often. Also, there’s a fine line where gluten free pasta is good and than turns to mush so beware of that, I don’t mind the broken up pasta though. I used barillas gluten free penne in this soup, everything else I bought at aldi besides the nutritional yeast.

This was a great, very tasty, quick soup. I offered fresh finely chopped basil, red pepper flakes and shredded Parmesan cheese (for my not vegan family) for everyone to garnish their bowl of soup. It was an easy recipe to follow or adapt to your liking. Thank you! I will definitely add this to my recipe list.

I made this last night. The process was very easy and I had most of the ingredients at home already so that was a plus. My family and I really enjoyed it. However, it ended up with that as much broth as I would like and the color was not there. I used half a cup less pasta and half a can of beans and still there was hardly any broth and it became more like a pasta dish. I will for sure make it again but use a few more cups of broth and less pasta or maybe add cooked pasta when ready to serve soup.

Made this for my husband who isn’t a big veggie eater and he absolutely loved it. I waited until after he ate it to tell him all the ingredients (; So filling and delicious.

Can I just say this recipe is fantastic! I’m so obsessed. My husband and I have literally had it every single week since you’ve posted the recipe! ? I just love how the gluten free pasta sort of melt into the soup and make it super creamy!

Oops my first comment didn’t add my review. Here it is!

So tasty!!! My bf and I loved it! I used great northern beans instead of chickpeas. Also didn’t have any coconut sugar on hand, so I used brown sugar. The only issue I had was some of the liquid seems to have either evaporated or was absorbed by the noodles. I think I might have simmered it a little too long, however I just added some more veggie broth and it helped. However the flavors are awesome! Topped with your vegan Parmesan cheese, which by the way I am OBSESSED with (I use slivered almonds instead of cashews) AMAZING!

I subbed the green beans for asparagus and used chickpeas and kale. Tasty, but definitely doesn’t have the rich colors shown in the photo. I love that it has veggies, carbs, and protein all in one bowl- makes life easier!

I loved this soup! I added broccoli too since I had some in the fridge. And a little each of onion and garlic salt for depth. Thanks for this hearty and yummy recipe!

This soup was delicious and so simple!!! Thanks Dana!!

Made this soup when boyfriend and I were sick. Comforting, healthy and delicious- just what we needed! It is now known as the “magic soup” because it completely nursed us back to health. Will be a staple dinner this winter!

Perfect! Served with crusty bread!

This was the perfect meal for a chilly fall day! So delicious!

This was a good, fast, simple soup. Perfect way to lead us into what is a seemingly never-starting Midwest fall. (Also, we are watching what we eat and this puppy is pretty guilt-free.) We had purple and yellow carrots on hand which were really nice in here. Skipped the nutritional yeast, but don’t think it suffered from it. Definitely got even better each day. Add this to the long list of recipes I’ve tried from this site and totally loved. Thanks, Dana!

I made this in my Instant Pot and it is so good! I used Red Lentil Pasta, it broke up quite a bit so might try a firmer noodle next time.

I may also cut down on the cook time to say maybe 3 minutes as my veggies were just slightly softer than I prefer – with a 5 minute natural release and then a quick release

I made this soup earlier this week, I followed the recipe with only one change as I didn’t have coconut sugar. Flavor was great and tasted even better the next day however, all my broth disappeared! It turned into vegetable pasta by the end of the night.

Other than that, great recipe!

Loved this so much! Genius as always, Dana! The only thing I’ll do differently next time is skip the chickpeas, I usually love them but they just didn’t mesh with all the fresh flavors in this soup. That’s just my preference though. Thanks for the amazing recipe!

Yum! My husband doesn’t like minestrone, but he liked this! We didn’t use nutritional yeast but added a parm rind during cooking and squeezed lemon on top to serve. I might cut the sugar back a tiny bit next time, but I wouldn’t drop it. For the stock, 4 C stock and 2 C water worked. Thanks, Dana! All your recipes have been a hit at our house. We’ll make this one again!

This soup is fantastic!!! I’m serious. My husband, who is NOT vegan or vegetarian, loved this soup and kept eating it! I froze a bunch of it in single serve portions and he kept taking them out of the freezer for himself! You have to try it. So much flavor. I used the pasta noodles that are made from veggies. You must use the fire roasted tomatoes. It was amazing.

Greatings from Germany! We had this minestrone a couple of days ago and just loved it. It was easy to make and so delicious, we will sure have it again through winter season.
I have no Ida if we can buy fire-roasted tomatoes in Germany, I never heard of it, so I just used normal tomatoes an some sun-dried tomatoes (cut in slices to add) some flavor.

This was soo good- my sister was hella impressed as well. I made a few changes and I think it worked out great for me still! I couldn’t figure out if I was supposed to cook this with the lid on or off though. I felt like too much of he soup base evaporated.

I used oil to cook the onions and garlic for more flavor (and I used more than what the recipie called). I used a cup and a half of frozen spinach, omitted the green beans and did 4 cups broth and 2 cups of better than bullion vegan chicken base (so yum!) I also threw in a bay leaf and used Penzy Spices Pasta Sprinkle blend instead of the recommended herbs (it’s essentially the same thing)

I love love love your recipies! So delicious, easy and a crowd favorite.

My hubbie who usually hates minestrone liked this one. We’re still getting hot weather here in Southern Ca so I waited for a “sort of” cooler day and whipped this recipe out quickly (along with your beer chili-a staple around my house) Bring on the Fall!

SO yummy…!!! Very delicious and so nutritious. Thanks for another winner!
<3

Oh this is sooooo good! Love your recipes……love your book!

Delicious- added about 3tbsp of tomato paste because the soup was a little bit thin, once I added the paste it was the perfect consistency. Also added a bay leaf, an additional tbsp of nutritional yeast, and some extra dried basil/oregano

I made this last night but it came out more as a stew than a soup ’cause I wasn’t that strict with the measures. I omitted spinach (there was none it the grocery store) and pasta because I decided it will be quite hearty without it. It was a really delicious and warming meal. Perfect for early autumn. Thanks!

I made this tonight and it REALLY hit the spot! I added sweet potato, I only used 4 cups of broth, and I omitted green beans, noodles, and zucchini (because I don’t have it). I love it. Thank you so much!

Just made this. SOOO delicious! I plan on making it again soon to bring to my coworkers. I’m now waiting for your spelt rolls to rise so I can pop them in the oven. Wonderful recipe!!

Made this last night and both my husband and I LOVED it. So satisfying and perfect on a cold night.

Thanks for another winner!

This soup was amazing! I just recently went vegan and have been making your chickpea red coconut curry non-stop and this soup is definitely going to be another repeat as well.

Absolutely delicious! I made this for my boyfriend and I last night and we practically finished half the pot! Definitely would reccomend. So quick and easy.

As always, your recipes are consistently yummy and amazing. Made this last night and it was a hit. No changes made except I used mini bow tie noodles since that was all I had at home. Thank you for all the recipes!!

Amazing! Hit the spot!!

OMG!! This minestrone was so amazing. I am currently vegetarian and am in charge of picking meals for me and my parents (and cooking some of them). My parents aren’t veggie but they will eat what’s for dinner so I always choose vegan recipes and this one was a total hit!! Thank thank thank you for creating so many amazing recipes so me and my family can be more compassionate eaters. (p.s. I just got your 7 day plant book and making 3 recipes out of those. also we make your fajita recipe at least once a week.) YUM.

I made this soup and it was delicious! Full of flavor and perfect for a chilly fall day. My meat eating boyfriend devoured multiple bowls. I love your recipes and photos. You inspire me to cook vegan all the time!

This was really good! Adding a bit of vegan parm (Go Veggie) at the end gave it that extra touch of flavor. I particularly didn’t like the chickpeas, If I were to make it again I would leave those out. It was warm and a perfect meal for fall.

I made this for my weekend work lunches. As for the optional ingredients, I used olive oil, great northern beans (because that’s what I had), spinach, only a couple pinches of Zulka cane sugar and def added the red pepper flakes. Otherwise, I pureed my fire-roasted tomatoes (felt like it) and cooked my pasta separately (because I always do). Delicious and comforting to eat even under fluorescent lighting on a Saturday. Thanks, Dana! :)

I made this recipe immediately after seeing it posted! Doubled the spinach and added a little cornstarch, but otherwise followed the recipe closely…it was perfect! Thanks Dana for another delicious recipe! :-) PS I’ve so been enjoying following your adventures on Instagram!

Easy and yummy. Was better the day after I made it. It had time to thicken up and for the flavorsblend nicely. I used canned tomatoes from my garden instead.

Made a variation of this last night in my slow cooker with a few tweaks – ommitted chickpeas, for veggies I used carrots, peas, and broccoli, added some turmeric, and used cilantro instead of oregano as that is what I had on hand. Also added a splash of lemon juice and plain almond milk. I cooked everything less the pasta in the slow cooker on high about 3 hrs, veggies were a bit soft, 2 hrs is probably enough. And then added the pasta, not sure exactly how long it took to cook, maybe 20-30 minutes? I’d keep an eye on it if you plan to use the slow cooker, I let mine cook too long I think as while it wasn’t mush, it definitely soaked up pretty much all the liquid and I ended up with more of a “slop” than a soup. Still tastes great though and made a huge batch that will keep me going for the week, perfect fall food. Thank you for yet another fabulous and flexible recipe!

I just made this! It’s delicious ;) the addition of the fire roasted tomatoes is sooooo good! I used San marzano crushed fire roasted brand.
I’m not necessarily gluten free so I used tolerant brand red lentil rotini for extra protein! Awesome. Will make again soon.
Thanks again for the recipe!

I made this today! I made a huge batch of veggie stock yesterday, so this post was perfect timing. I began by browning some mushrooms, removing from the pan and adding back in with the broth, etc., then following the recipe. I had a pint of vegan tomato basil soup I made previously leftover so I threw that in too to thicken the soup. It was delicious. I also boiled my g-free pasta separately because I don’t like mushy pasta in my soups, and I will add it into my warmed portions as desired. So delicious. I enjoyed the hefty dose of herbs and chili flakes. I think the nutritional yeast and coconut sugar balanced the flavor and added nice layers. I also used spinach and chickpeas for my version, with some celery added for extra crunch and flavor. For anyone making tomato-based soups, 1/4 t. of baking powder in the soup is a great way to balance acidity too. Thanks for the great inspo. I love your site :)

Hmmm followed it to a T but it didn’t taste that great — feels like something is missing but I’m not sure what…vinegar perhaps? Some kind of bite? I don’t know. What did I do wrong? Also, did anyone experience the pasta making the sauce too starchy and thick? I think in the future I will cook the pasta separately like someone else said and just top it with the soup.

Delicious! I loved the freshness of this soup! I added a bay leaf while it was simmering and doubled the herbs. I will be making this all Fall and Winter! I made the Spelt rolls as a side and they were a perfect paring. Thank you for sharing your recipes!!

Made this soup last night as my boyfriend has a cold and we both loved it. Ended up cooking some chickpea pasta separately and adding it to our individual bowls — my mom always taught me to cook the pasta separate for minestrone to avoid it falling apart and absorbing too much liquid when sorting leftovers. Lentils would be a lovely addition as well as any veggies you have on hand and need to make use of. Will absolutely be making this quick and lovely recipe again soon! Almost forgot, though not vegan I did add some collagen powder for a boost of protein.

Great soup! I had a little time in the morning so I did everything except the pasta and kale before work then heated it up, added those last two ingredients when I got home. Made for a yummy dinner and made me wish we had more of your biscuits that I made on Sunday.

I made this tonight and it turned out delicious! I did the chickpea version and so so good! Yes, I had to add flavor adjustments but turned out amazing. Already passing the recipe on!

Just amazing, so flavourfull. I just added some smoked paprika and pepper.
A new favorite !

Made this last night, and it’s lovely. My husband actually elected to add a little lemon juice at the end because we do love a little bit of acidity, and it turned out nice. I’ve got this in the fridge for lunch, and I have a feeling it’s going to be even better today. Thanks for the recipe!

Made this last night! So delicious. I didn’t add the coconut sugar, accidentally added too much fire roasted tomatoes (oops, read the ingredients wrong), left out salt, took the dried red chile pepper option, and added a bay leaf. I added 1 cup of uncooked TJ black bean fusilli and the noodle bloated a little bit but it was still so good ( I cooked it too long)! I still need to master the noodle soup technique LOL. All in all so good and so many VEGGIES – YAAASSS. As Dana says, let the soup rest, bc the flavors get a chance to blend together and trust me this soup just gets better and better! Thanks Dana another wonderful and simple recipe!

I made this last night and it is amazing! My new favorite. I will definitely be making this soup again. I didn’t measure any of the ingredients, added lentil past, celery and some marina sauce that was in the fridge just to use it up.
Really, it feels like no matter what I write, I can’t do this soup justice. Phenomenal, super tasty and the most satisfying soup I’ve had in ages.
Thank you for this recipe, Dana!

It’s spring in New Zealand but a little chilly today and I have a child home, sick, so I’m making this for dinner now. Already my kids are saying, “This smells so good.” Its easy and quick to make. Thanks for another great recipe, Dana!

Delicious! I used Rapunzel vegetable bouillon with herbs for the vegetable broth, kidney beans, since that’s what I had around, and kale for the greens. I am not vegan and save the parmesan rinds so threw a couple of those in there (removed when done)….the soup is one of the best I’ve had in a while! Thank you, Dana! Your recipes never disappoint.

YUM! Incredibly delicious :D…I didn’t have roasted tomatoes so just use one large fresh tomato and added a little bit of pasta sauce to thicken the soup.