1-Pot Vegan Minestrone (Gluten-Free)

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Dinner bowl with veggie-rich 1-Pot Vegan Minestrone

I can almost feel it. Fall is right around the corner in the Pacific Northwest and that means one thing: It’s almost soup weather!

Wood cutting board with zucchini, carrots, spinach, green beans, tomatoes, pasta, and beans for making healthy 1-Pot Vegan Minestrone

OK, fall actually means many things (like cozy sweaters, lots of Golden Milk, and plenty of evening baths), but you get the point.

Origins of Minestrone

Minestrone is a thick Italian soup typically made with vegetables, beans, and pasta. It’s believed to date back to the 2nd century BC when Rome conquered Italy. At this time, there was an expansion in the variety of vegetables available and Italian peasants would gather ingredients from leftover meals to make soup.

There doesn’t seem to be one classic way to make minestrone! Many variations have developed over time and you can read about them here.

How to Make Vegan Minestrone

This soup is amazing, friends! One sample bite in and I believe I started talking to myself about how delicious it was, which was really confusing for everyone in the room. In other words, this is talk-to-yourself-it’s-so-good soup.

Plus, it’s simple! Just 1 pot and about 30 minutes required.

Stirring spinach into a soup pot full of gluten-free Minestrone for a healthy plant-based dinner

The base for this soup is a mixture of late summer vegetables, vegetable broth, and fire-roasted tomatoes. Then comes beans and gluten-free pasta for a bit of fiber and plant-based protein. And finally, greens! I went with a handful of spinach, but kale would be lovely here, too.

Two bowls of 1-Pot Vegan Minestrone alongside fresh vegetables used to create it

I hope you all LOVE this soup! It’s:

Fiber- + Protein-rich
& SO delicious

This would make the perfect soup to whip up when you need something healthy and satisfying on the table fast. I don’t use a slow cooker, but I think it would even work well as a “set it and forget it” type of dish. And while it’s delicious on its own, it would also pair well with my Vegan Parmesan CheeseVegan Gluten Free BiscuitsFluffy Spelt Vegan Rolls and Creamy Kale Salad with Shallots and Chickpeas.

If you’re into this kind of soup, be sure to check out my 1-Pot Lentil Chili, Lentil Dal, Creamy Tomato and Red Pepper Soup, Chipotle Black Tortilla Soup, and Curried Butternut Squash Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot showcasing the colorful vegetables in our 1-Pot Vegan Minestrone recipe

1-Pot Vegan Minestrone (Gluten-Free)

Easy, 1-pot vegan and gluten-free minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for late summer, fall, and winter!
Author Minimalist Baker
Bowl of Vegan Minestrone beside vegetables, vegan parmesan, and gluten-free noodles
4.87 from 204 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Course Side, Soup
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 Tbsp water (or sub oil)
  • 1/2 medium white or yellow onion (diced)
  • 3 cloves garlic* (minced)
  • 2 large carrots (peeled and sliced into thin rounds)
  • 1 1/2 cups green beans (trimmed // roughly chopped)
  • 1/4 tsp each sea salt & black pepper (plus more to taste)
  • 1 small zucchini (sliced into 1/4-inch rounds)
  • 1 15-ounce can diced fire-roasted tomatoes
  • 6 cups vegetable broth (DIY or store-bought)
  • 2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried)
  • 2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried)
  • 1 Tbsp nutritional yeast
  • 1 pinch red chili pepper flake (optional)
  • 1 Tbsp coconut sugar (or other sweetener to taste)
  • 1 15-ounce can white beans or chickpeas (rinsed + drained)
  • 2 cups gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
  • 1 cup kale or spinach (or other green // roughly chopped)


  • Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
  • Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
  • Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
  • Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
  • Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavors (optional). I added more dried basil, oregano, and salt.
  • Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
  • To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
  • Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.



*3 cloves garlic yield ~1 1/2 Tbsp minced garlic.
*To keep this recipe grain-free, use a grain-free pasta or omit and sub more beans or vegetables!
*Recipe inspiration from Food Network.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 127 Carbohydrates: 18.1 g Protein: 9.2 g Fat: 2.4 g Saturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 948 mg Fiber: 4.7 g Sugar: 7.1 g

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My Rating:

  1. Donna says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Donna. Thank you for the lovely review! xo

  2. Kim Livengood says

    Will this be okay to keep in a crock pot on low for four hours? Or will the pasta overcook? I have a small restaurant and I would love to offer this soup to our guests .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, it might get soggy! We would suggest storing it separately and adding just before serving, if possible.

      • Kim livengood says

        After reading all the great reviews, I kind of figured that out! Thakns for your fast response. My place, Hamlet’s Eatery, has a tagline “to meat or not to meat” so we offer lots of vegan options. I plan to serve this soup this week and will keep you posted. Thanks for all the great inspiration!

  3. Jess says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Jess. Thank you for the lovely review and for sharing your modifications! xo

  4. Phil says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so happy you enjoyed it so much, Phil. Thank you for the lovely review and for sharing your modifications.

  5. Pamela says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, We haven’t tried it in the Instant Pot, but some other readers have reported success. Our only hesitation is the noodles might get mushy, especially if using GF. If you try it, we’d suggest cooking for ~3-4 minutes on high pressure. Hope that helps!

  6. Kylie says

    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 😃

  7. Liz says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Jenni! Thank you for the lovely review! xo

  8. Anis says

    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.

  9. Talitha says

    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!

  10. Margarita says

    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.

      • Sue Hillman says

        I made this for my coeliac and dairy intolerant partner. He took a taste and had a bowl of the liquid before the veg and pasta was fully cooked.
        Delicious. I added some chopped baby corn and a teaspoon of paprika.

  11. Amber Wistrand says

    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.

  12. Karen says

    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.

  13. Danae says

    this is one of my go-to soups, so easy and delicious!

    I have a question, what pot do you use? the one i have is just big enough, so i’d love a bit bigger of one!

  14. Bee says

    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!

  15. Jamie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, sorry to hear it was lacking in flavor. Want brand of vegetable broth were you using? Is it one you typically enjoy? It also could be that it needed more salt. Hope that helps!

  16. Cathy says

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

  17. SNL says

    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

      • Karen says

        Just finished making this on a chilly, rainy morning in the northeast. Wow
        does it taste good. Only change I made was using broccoli and green peas because I had no zucchini. Very good (as I find all of your recipes!!!!)

  18. Msmoe says

    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.

  19. Mor says

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

  20. Shalleene Pickard says

    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!

  21. Angela says

    This is one of my favorite soups, this and your Tuscan soup are on my weekly rotation. As much as I despise chooping all the veggies haha, it is so worth it. Thank you!

  22. Angela says

    I’ve made this soup for the past 3 years regularly and thought I should finally leave a review! Perfection in a bowl! One of my staples in the colder seasons. Made it for cold weather camping last weekend for the first time this year and it was SUCH a delight – filling, nourishing and perfectly flavor-full. Thank you for this!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This is wonderful! We are so happy you enjoy the recipe so much. Thank you for the lovely review, Angela!

  23. Ica says

    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!

  24. Kate says

    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!

  25. Jennifer Lainez says

    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.

  26. Shaili Mathur says

    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.

  27. Donna T says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Donna! Thank you so much for the lovely review! xo

  28. Amy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Amy! xo

  29. H Burg says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Volume. You can find the weight measurement by clicking “metric”. Hope that helps!

  30. Erika says

    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

  31. Kristin says

    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!

  32. Aimee says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Aimee! Thanks so much for the lovely review and for sharing your modifications! xo

  33. Tessa says

    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.

  34. Jennifer Peters says

    So excited to try this but I can’t seem to find fire roasted tomatoes. Is there something I can substitute???

  35. Erin B says

    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 :)

  36. Jenny says

    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!

  37. Cristina says

    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!

  38. veronica kurfess says

    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!!

  39. Caryn Cook says

    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!

  40. Meg says

    I made this last Saturday and I’m already wanting another bowl so I’m making it tomorrow for lunch!! It’s so delicious and comforting and seriously takes me back to my childhood when Grandma used to make similar, hot, cozy and filling soups :) I added some frozen corn and peas to it because I love the sweetness it adds and I didn’t use the green beans (because they don’t stock them at my grocery store). It turned out really good, and even my non-vegan dad looked at my bowl and eyed it hungrily, haha! One thing, when you use the water to sauté the onions, is it supposed to evaporate really quickly and leave the onion half sticking to the pot? That’s what happened with me but it wasn’t that big of a deal.

    Thanks so much for this recipe, definitely will be a staple in our house!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meg, we’re so glad you enjoyed it! If the onions start sticking, add a bit more water, as needed. Hope that helps!

  41. Caroline says

    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”.

  42. Sundee Barber says

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

  43. GS says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Saskia, We didn’t measure and can’t say for sure. But our best guess would be about 2-3 cups per serving. Hope that helps!

  44. Melisa says

    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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Melisa! Thanks so much for the lovely review! Wishing you all the best! xo

  45. Sarah says

    My whole family really enjoyed this soup, which is rare! I added in some chopped chicken for my teen boys who refuse to eat “vegan”. Thank you for sharing your delicious recipes!!!!

  46. Kaitlin says

    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

  47. Elisa says

    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.

  48. Jessica says

    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!

  49. Megan O'Leary-Barrett says

    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.

  50. Ayushi says

    After fire roasting the tomatoes.. do I need to peel the skin of the tomato?
    Can I omit zucchini as I don’t have.?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ayushi, you can peel if desired, but we don’t think it would be necessary. We typically use canned though. And yes, feel free to omit the zucchini and maybe sub more of another veggie such as green beans. Hope that helps!

  51. Sarah McFarlane says

    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.

  52. Sarah says

    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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Marie, we haven’t tried this one in the Instant Pot, but some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as Instant Pot) in the post and comments. Hope that helps!

  53. Sarah P. says

    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.

  54. Samantha says

    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!!

  55. Carolyn says

    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.

  56. Lisa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we’re so glad your family enjoyed it! We think you could also add tomato paste to the broth (that’s likely the color difference between yours and ours). Hope that helps!