1-Pot Vegan Minestrone (Gluten-Free)

Wonderful recipe! I used canned green beans, and doubled the amount of garlic. This recipe seems very forgiving. The heart of this is your DIY broth- it really takes this to the next level. I added more at the end and increased the spices for my taste. I made this in less than 30 minutes and had minimal dishes afterwards, plus tons to freeze for later. Thanks for another winner!

I made this tonight for dinner and it was beyond amazing! I added a few extra carrots, a heaping tsp of Herbs de Provence and 3/4 cup of sweet peas for extra protein. This soup is by far a new favorite and will be added to my regular rotation. Thank you, Dana, for another delicious recipe!

Love this soup! Never had a recipe on this site steer me wrong.

Seriously I have not tried one bad recipe that you have created. I so so appreciate your generosity and your time to help us make delectable meal’s time and time again. This soup rocks and a big part of that is because Your veggie broth recipe that turned into this minestrone soup is crazy good! Thanks HUGELY! Have a wonderful day!

I made this tonight for a test-run since I am making it again on Friday or Saturday for our small group. The whole family loved it! I got a bag of green beans but for this one, I used a b cup of frozen peas instead since we have lots of it. Also subbed pinto beans for chickpeas. The recipe is as forgiving as the other comments say before me. Thanks so much again, Dana! ❤️

This was a simple and super versatile recipe, big fan! I had potatoes, carrots, white beans, green beans for veg base with lots of onion and garlic (x2 for garlic amount). Didn’t have any fire roasted tomatoes so I subbed oven roasted cherry tomatoes and about ~1 cup basil tomato sauce. Collard greens and ample fresh thyme, very luxurious and just damn delicious. Never added nutritional yeast to a soup base, but now I will without fail. Truly delicious!

Absolutely delicious!
I’m not a fan of tomatoes but I enjoyed it. I couldn’t get fire-roasted, so I used chopped tomatoes and added smoked paprika and chipotle chillies – was a nice substitute.
A winner for the whole family.

This was one of the MOST delicious soups I have ever eaten! Everyone in my home loved it. I made a double batch so we could enjoy it for a few days and while the noodles did soak up the broth after the leftovers sat in the fridge, I just added more broth as needed. This is definitely going to be in our regular rotation!

Thank you so much for this great recipe. I didn’t have carrots, green beans, or zucchini so I substituted potatos, celery, peas and corn and it still turned out amazing. Can’t wait to make again! ☺

OMG! This was delicious! Everyone who had some loved it! I find all of your recipes very tasty. Have yet to find one we don’t like!

This soup is amazing! I have made it a few times now and it doesn’t last long in my house!
I added potatoes to the recipe today (because they were in my pantry and who doesn’t love potatoes!)
I used 2 cans of tomatoes because we also love our soups “tomatoey”!
The gluten free pasta cooks very well and doesn’t go mushy which is good.
How nice to have a soup recipe that tastes as good as it looks!
Thank you for this delicious recipe! real comfort food and easy to make.
It’s a keeper!!

Loved the recipe. I used shells and doubled down

We loved this SO much! Only minor changes per our taste: added a 28 oz can crushed tomos as suggested (we love tomato-ey soups); subbed a cup of rehydrated soy curls for the white beans; used 1.5 cups whole wheat rotini for the pasta, cooked in the soup until al dente. Just amazing. I don’t understand how these simple ingredients, cooked well, could be a zillion times more delicious than their parts! Thank you for our new favorite soup. Can’t wait to make it again! THANK YOU.

I love all of the recipes here on Minimalist Baker, i don’t know how our dinners would survive without all these wholesome options! The minstrone came out excellent, you can almost always use whatever veggies you have on hand in it, like I didn’t have the green beans so I just added more carrots in it’s place, but I made it almost exactly and that pinch of red pepper flakes yumm!! Thanks Dana!

The absolute best! I had a favorite minestrone from a restaurant near my college and this hits the spot! I love that it is vegan and gluten free! I used GF elbow noodles and it was just as delicious. It’s now on the rotating winter menu in my house!

So good! I used an extra pinch of red pepper flakes, giving it a nice overall heat. I skipped the green beans because I wasn’t feeling it, used white beans and red lentil pasta, which I cooked in the pot and It turned out perfectly cooked. I think we’ve found another winter favorite!

I added more stock, cauliflower, and miso at the very end which was great. Used maple syrup instead of coconut sugar. 1 cup of pasta was plenty. Great easy recipe I will definitely make it again. Was going to use half kidney beans then realized I opened black beans instead ?

Yummy! Loved it and so did the hubby. So flavourful. I added more fire roasted tomatoes and used chickpea pasta and it turned out great!

YUM!! Turned out great. Made a few modifications based on reviews read. Added 2 extra cups of broth for a total of 8 cups, an extra clove of garlic for a total of 4 cloves and 2 tablespoons of tomato paste. Used half a cup of orzo. Doubled the nutritional yeast and possibly tripled the salt, basil and oregano – I kept adding to taste. Omitted the sugar completely. Will definitely be making this again and again.
Thank you for your great recipes.

So delicious! I did my best to follow the recipe but I used a whole onion n frozen beans. Also cooked the pasta separately cause I’m anti mushy pasta and couldn’t risk it. I wanted to double the tomatoes but I refrained. Also thought about adding mushrooms. Next time. Gotta go have the leftover, I’m sure it will be even better !

Made this tonight and after first reading the comments I decided to make a few changes. I added celery, cooked the pasta separate and added it at the end, and I also added a bit more vegetable stock while cooking. It was delicious and hearty! Will definitely make this again.

Absolutely loved this! Will be one of my regular rotations for sure. The only alterations I made were that I added canned corn (my kids love it), used canned green Beans ( like another writer suggested), chickpeas instead of beans but I think I’ll try beans next time and I also only used one cup of pasta as other readers suggested. Yum! Thank you for a fabulous recipe!

Just made this! I replaced the green beans for asparagus and yellow squash for zucchini. Instead of salt, I mixed in some miso paste. Delicious!! The dried herbs make such a difference. The chickpeas made it super hearty too. Great recipe!

This is my first time ever eating minestrone soup and it was delish! I heated up some nice crispy bread with it and gobble it up. Thank you!

Fantastic recipe! Personally, this is the most flavourful soup I’ve ever made. I added extra crushed pepper because we love spice. This will be a winter favorite in our house.

Best minestrone I’ve ever had. Easy to make and easy to modify if you want to!

Went back vegan on January 1st and made this on the 2nd to have for dinner a few nights. SO yummy and comforting with tons of veggies. I left out the basil, added some extra salt and oregano. Also made the pasta separately to be better for leftovers. Thanks for the recipe!!

This is my go-to soup! I make a big batch on Sunday’s and then take it to school with me! I change up the vegetables and use whatever I have in my fridge. I really like adding celery! Great recipe!

Hearty and yummy! My meat eating teenager and husband also liked it. I used canned green beans and it worked out great. Made it with the DYI broth which is definitely a winner too.

This was fantastic! We subbed in Parsley for Basil, Parmesan for Nutritional Yeast, Fresh baguette for dipping instead of noodles.

This was delish. I added za’atar spices which took it to another level. Like others, I had to add more broth. Served with homemade pumpernickel croutons. :)

Loved this. So much good flavor. I too had to add more liquid. I started with 6 cups of broth. After it sat for 20 minutes (after cooking) I added another 2 cups. I had to adjust the seasonings after that.

Though the first bowl right off the stovetop was fantastic, the pasta absorbed all the liquid as it sat. I tried adding a couple cups more broth, and it immediately soaked that up to. I’m worried the pasta will be mush and the leftovers will be inedible. Bummer, because this made enough for about 12 meals.

I made this for a casual dinner party last night and it was easy, delicious and received rave reviews. I used cannellini beans and Banza chickpea rotini. I added another cup or so of vegetable broth because the pasta and veggies had absorbed a lot of the broth. Will add this to regular rotation.

Made this soup yesterday. I followed the recipe as stated and it has really good flavor! I had to add 2 more cups of vegetable broth though after it cooled on the stove because the pasta and vegetables really sucked up the broth! Could have added even more (or water). Also, next time I will add only one cup of pasta as there was a lot. This recipe is a definite keeper though. Will make again and again! Thank you!

So delicious, thank you!!!!

First soup of the cold season and I’m glad it was this one! Delicious!

Loved it! To quote my best friend ” I consider that an internet win!” I thought I had basil and oregano but alas, I did not. I substituted it with a couple of teaspoons of Herbs de Provence instead and I loved it.

I also added a bunch more of the spices- but another excellent recipe!

This is a favorite recipe of mine – so easy and delicious! I love it with whole wheat pasta, since I’m able to eat gluten.

Just made this and it’s absolutely delicious! It makes a big batch which will be my dinner every day next week. I used beef bone broth and baby potatoes (instead of pasta) and added a whole lot of lemon on top before eating plus a bit more nutritional yeast (didn’t have vegan parm on hand). Oh and I totally skipped the sugar and didn’t mind at all! Thanks for another great recipe Dana!

Thank you so much Dana for sharing this recipe! My boyfriend recently became vegan so its been a challenge to find recipes that he enjoys, and this hit the spot! It was SOO delicious and this will definitely become a weeknight staple for us!

This is now our standing Sunday night supper! Spectacular! I also add crushed canned tomatoes as they make a fuller bodied broth broth.

Ive made this several times and its delicious…tonight i used beet greens.also I cook the pasta separate and add it to the bowl…leftovers are better that way.

I loved this recipe! It looks hard but it isn’t. I added an extra can of crushed tomatoes, a scoop of tomato paste and four bean mix for the tinned beans as that’s all I had. YUM! I cooked for about 10 mins longer than the recipe stated but I don’t mind my pasta a little bit smooshy. I used fresh silverbeet from my garden to add at the end, amaze!
We had this with garlic bread, my 2yo loved it too. Highly recommend.

I cannot believe how good this soup is. The flavor of this soup is phenomenal, tastes and looks like it’s labor intensive but that couldn’t be further from the truth! I made it exactly as written all while caring for my sick 3 year old laying on the couch and my 5 month old in a baby carrier. This was soo rewarding thank you!

Delicious and easy. Feels so comforting and nutritious. I make this often now.

I made this for dinner tonight! I added whole wheat noodles and extra zucchini, it turned out great. Thanks you for all the great recipes

Delicious. Used regular noodles instead of gluten-free. Doubled the recipe – should last me at least until I finish my two exams this week!

It was ok ,but A little bland . I would recommend doubling all seasonings and perhaps add in A tin of crushed tomatoes.

It turned delicious, even my picky eater kiddos loved it. Ever recipe I tried from here turned out 5 stars.

This was beyond delicious! I used 6 teaspoons Italian seasoning and instead of vegetable broth, I used Garbanzo Bean Paste diluted in 6 cups boiling water. Also, I upped the tomato taste with 2 tablespoons of Tomato Paste. Yum. Thanks for the recipe.

The minestrone soup was pretty good but what really elevated it to “delicious” was the spelt rolls on the link included in the recipe.

Hello fellow PNWer! This was amazing on this chilly night. Used brown rice pasta and it came out perfect (yes it was a bit soft, but that is to be expected in a soup…). I used about 1/3 tsp of molasses for the sweetener, also helps brown the onions and garlic when cooking using water method. :)

Will definitely save this as a favorite! Thanks for sharing!

Yum! This was so delicious! I added some celery in when I cooked the onion. Great recipe! I’ll make this again and again! I’ve already sent the link to two people for them to try!

Used celery instead of green beans because I didn’t have any. Also just used a single carton of veggie broth (4 cups) and 2 cups water. Still turned out great!

I have made many different Minestrone Soup recipes in my days, and this was my absolute favorite one hands down!

I followed the recipe as written with the following exceptions:
– used oil vs. water
– used a bit more onion, probably about 1 cup total; also added another garlic glove for good measure :)
– didn’t have zucchini on hand, used 3 stalks of celery instead (added with the carrots)
– didn’t have fresh green beans on hand, used 1 can of canned/cut green beans with great success; added along with the white beans
– used Cannallini beans for the white beans
– didn’t have fresh kale or spinach on hand, used frozen/organic kale instead again with great success
– I used macaroni noodles instead of fusilli. I’m certain in looking back that 2 cups of macaroni noodles does not equal 2 cups of fusilli. They soaked up every single speck of the broth :( I just added water to reheat leftovers, which worked fine. Next time I’ll cook the noodles separately and add the cooked noodles to each soup bowl individually.

Again, this was unbelievably flavorful and lovely to look at! Thanks for a timely recipe for use frozen out here in Indiana. Will definitely be making this over and over again this winter!

I have made this recipe several times and it is always good. I’ve shared with many friends and they all love it! So tasty. I do add more of the tomatoes, just because the jar I had was 24 oz. Still turned out great. One friend made the soup a day before her dinner, and she cooked the pasta separately and added it when she heated it up the next day. That way the pasta doesn’t soak up all the broth overnight. I thought that was a good idea. Also, I use the ditalini pasta shape, and we like the kale not spinach. Great soup. We will make again and again!

Made this for a potluck at work to give my vegan friend at least one option. She had the yeast I could borrow but I left out the sugar. (Didnt realize sugar could even possibly not be vegan). She absolutely loved it! It was easy to prepare as well! Thanks!

Made this recipe last week and it was DELICIOUS! My partner and I both agree it is a fantastic recipe! Tastes so good you don’t even realize you are eating plenty of veggies and protein! I made the recipe as is, but next time I think I would add tomato paste at the very beginning when cooking the onions to give it more of a tomato taste. Either way great recipe and can’t wait to make it again!

This soup is amazing! My family loved it so much

This soup is absolutely delicious! I’ll be making it all winter! Yum!

This is now my “go-to” dinner because it is easy and really good.

I had such high hopes for this soup. Unfortunately it tasted terrible (to me at least). I felt like the entire thing tasted like grass water with a bunch of noodles in it.

I first made this recipe last year when trying out a vegan diet for several months. Now that I’ve transitioned to a largely plant based diet, this amazing soup is a frequent meal and my family raves every time. I’ve got it memorized and I savor every bite. I love this soup.

I made this recipe and it came out so tasty!
I added a small can of tomato paste, a few dried mushrooms, anther half tablespoon of sugar and some more salt (since I didn’t have any veggie broth)
Didn’t have zucchini so I threw in frozen veggies and it came out thick and delicious!

I made this soup using Dana’s DIY Vegetable Broth (so excellent). I followed the recipe as written with no modifications. This is extremely flavorful and so satisfying. I love soup all year (and I live in Florida!). This recipe I will make over and over. I do find the pasta gets mushy; even as soon as the pot of soup is cooling. But I have found that to be true with any soups that contain pasta (GF or not). My solution in the past was to cook the pasta separately and add it to each bowl when ready to serve. I will do that on my future batches. I am so pleased with the outcome of this recipe. Thank you so much for sharing your love of food!

This minestrone is healthy, fun to make, and absolutely delicious! It’s officially my favorite food.

I made this with Better than Bullion vegetable paste, chopped up some leftover baby carrots, and leftover red onion. Great clear out the fridge soup!

Woo!

I have made this soup several times and it is by far the best minestrone I have ever had. I pretty much follow the recipe as written but I add a 28 oz can of roasted tomatoes and a couple splashes of red wine if I have a bottle open. I have also tried it without the pasta and put little bits of cauliflower in instead and that was also tasty. Great recipe!

I love this soup so much and I find myself constantly going back to it. I always add the zucchini and green beans during the very last minutes of cooking however, to prevent them from overcooking and going soggy. Instead of using canned tomatoes I also often times use any leftover jarred tomato sauce – it makes the soup more flavorful and gives it a bit more body. I like to use Ancient Harvest rotini for this soup as it works perfectly every time. I find that simmering it for about 10 min or until its a tad undercooked works best. As it sits in the pot the residual heat softens it a bit more.

Thank You, Dana! So delicious and easy to make! Great!

WOW. This was amazing. I added a spoonful of your almond ricotta to my serving too! Maybe thats weird – but to me, it was amazing! Thank you!

I made this and it came out great! I have tried many of your recipes and they always taste delicious. I really appreciate the care and effort u put into your recipes…I always recommend your website to others who are in need of healthy, tasty dishes! Thanks again for all your hard work.

No more mushyness

This is a great receipe….I cook the pasta separate and add it to the bowl of soup…works great reheating just add the pasta as you go more mushyness.