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Bowl of Vegan Minestrone beside vegetables, vegan parmesan, and gluten-free noodles
4.75 from 89 votes

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 fall and winter!
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Category: Side, Soup
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 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)

Instructions

  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.

Notes

*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 Per Serving (1 of 6)