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This Gluten-Free Minestrone Soup takes only 30 minutes and is loaded with veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week!
Easy Minestrone Soup
Growing up, a hearty minestrone soup was one of my favorites. Luckily for my mom, it also had tons of veggies in it which I never seemed to mind! This gluten-free version has all the flavors, herbs, and veggies you love in a classic minestrone soup! I love that it’s customizable based on what you have on hand and the season.
- Onion + Garlic
- Kale or Spinach
- Green Beans
- Canned Diced Tomatoes
- Canned Beans
- Veggie or Chicken Broth
- Gluten-Free Pasta
How to Customize It
Here is the best part about minestrone soup: it’s so easy to add in whatever veggies you have on hand! While we love this recipe as written, there is plenty of room to add in any of these veggies based on what’s accessible (or sounds good) to you:
- collard greens
What Type of Gluten-Free Pasta to Add
Really any type of pasta (or even rice) could work well for this pasta. We opted for a rice-based gluten-free pasta, that we cooked separate. A short pasta, that is easily picked up by a spoon works well here, such as elbow pasta.
This recipe does not call for cooking the pasta in the broth itself. We have the pasta cooked separately that way it does not soak up too much of the soup liquid. If you did want to cook the pasta in the soup while it’s simmering, you’ll likely need to add in some extra broth.
Can Minestrone Soup be Frozen?
Sometimes the best part about soup means easy leftovers! And like most soups, this one freezes well with a few caveats. The first is that you can’t freeze this with the pasta in it. We recommend freezing it without the pasta, and adding the pasta later after it’s been reheated.
This would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners. Once frozen, leave in the refrigerator overnight to defrost and them simmer gently on the stovetop until reheated.
Want more soup recipes?
- Classic Chicken Soup
- Feel Good Veggie Soup
- Rustic Vegetable Tomato Soup
- Slow Cooker French Onion Soup
Gluten-Free Minestrone Soup (In 30 Minutes!)
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 ribs celery diced
- 4 carrots diced
- 2 yellow potatoes peeled and diced small
- 1 15 ounce can diced tomatoes
- 1 15 ounce) can cannellini beans
- 1 15 ounce can kidney beans
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning more to taste
- 1 bay leaf
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon fresh thyme leaves more to taste
- 6 cups veggie or chicken broth more as needed
- 1 cup green beans trimmed and cut into bite size pieces
- 2 cups kale or spinach roughly chopped
- 8 ounces gluten-free pasta cooked
- Heat oil over medium heat in a large dutch oven. Once hot, add onion, garlic, celery, and carrots and cook until the veggies have started to soften, about 5 minutes.
- Add in the potatoes, canned tomatoes, cannellini beans, kidney beans, salt, black pepper, Italian seasoning, bay leaf, red pepper, and thyme.
- Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
- Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes, or until potatoes are tender. Add in green beans and kale, and continue to simmer until green beans are tender. Taste and adjust seasoning.
- Meanwhile, cook pasta according to the package directions, drain and set aside.
- Serve soup warm with pasta.