1-Pot Vegan Minestrone (Gluten-Free)
Prep time
Cook time
Total time
Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for fall and winter!
Recipe type: Soup, Side
Cuisine: Vegan, Gluten-Free, Italian-Inspired
Serves: 6
  • 2 Tbsp (30 ml) water (or sub oil)
  • 1/2 white or yellow onion, diced (55 g)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 2 large carrots, peeled and sliced into thin rounds (120 g)
  • 1 1/2 cups (150 g) green beans, trimmed, roughly chopped
  • 1/4 tsp each sea salt & black pepper + more to taste
  • 1 small zucchini (196 g) , sliced into 1/4-inch rounds
  • 1 15-ounce (425 g) can diced fire-roasted tomatoes
  • 6 cups (1440 ml) vegetable broth (DIY or store-bought)
  • 2 tsp dried basil (or 1 Tbsp fresh)
  • 2 tsp dried oregano (or 1 Tbsp fresh)
  • 1 Tbsp (3 g) nutritional yeast
  • optional: Pinch red chili pepper flake
  • 1 Tbsp (12 g) coconut sugar (or other sweetener to taste)
  • 1 15-ounce (425 g) can white beans or chickpeas, rinsed + drained
  • 2 cups (224 g) gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
  • 1 cup (25 g) kale or spinach (or other green), roughly chopped
  1. 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.
  2. 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.
  3. Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
  8. 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.
*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
Serving size: 1/6th of recipe Calories: 127 Fat: 2.4 g Saturated fat: 0.5 g Carbohydrates: 18.1 g Sugar: 7.1 g Sodium: 948 mg Fiber: 4.7 g Protein: 9.2 g
Recipe by Minimalist Baker at https://minimalistbaker.com/1-pot-vegan-minestrone-gluten-free/