Gluten-Free Minestrone Soup (In 30 Minutes!)

Gluten-Free Minestrone Soup - Lexi's Clean Kitchen

This Gluten Free Minestrone Soup takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week! Made in partnership with Pacific Foods!

Gluten-Free Minestrone Soup

I am so excited to partner with my friends at Pacific Foods to bring you today’s DELICIOUS recipe. I love that they are committed to sourcing organic and as locally as possible, and using trusted suppliers for quality and traceability. No GMOs for them!

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!

What vegetables should I put in minestrone soup?

  • Green beans
  • Carrots
  • Celery
  • Kale
  • Spinach
  • Onion
  • Garlic
  • Zucchini

Gluten-Free Minestrone Soup

Want more soup recipes? 

Watch me make this dish on Facebook Live HERE!

Minestrone Soup

Prep Time 8 minutes Cook Time 30 minutes Total Time 0:38 Serves 8

Ingredients

Directions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7.  Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Recipe Notes

  1. When reheating this soup, feel free to add more vegetable broth as necessary.
  2. I add the pasta as serving to avoid it soaking up all of the liquid. If saving the pasta for later, place in a tupperware tossed with a little olive oil to avoid the pasta hardening and sticking together.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Pacific Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Green Chile Vegetable Soup

This Green Chile Vegetable Soup is light, flavorful, and packed with hearty veggies! It’s the perfect meatless soup to keep you warm all season long! Customize this soup with your favorite veggies, beans, and/or gluten-free pasta, too!

Green Chile Vegetable Soup

This month, my blogging girlies and I decided a SOUP post was a must. These are 6 healthy soups that you truly must try!

healthy-soup-recipes


Slow Cooker Sausage Kale Soup from Eating Bird Food

Come home to a warm and comforting meal with this slow cooker sausage kale soup! It’s packed with flavor and a breeze to whip up.

Thai Slow Cooker Chicken Noodle Soup from Food Faith Fitness

This crock pot chicken noodle soup has a Thai spin! It uses butternut squash noodles to keep it gluten free, paleo friendly and under 300 calories and 3 SmartPoints! A low-carb option is included!

Paleo Creamy Broccoli Soup with Crispy Shallots from Running to the Kitchen

This easy creamy broccoli soup is rich, comforting and topped with crispy shallots. It’s also paleo, gluten free, vegetarian and vegan!

Curried Cauliflower Rice Kale Soup from Cotter Crunch

This Curried Cauliflower Rice Kale Soup is one flavorful and healthy soup to keep you warm this season. An easy soup recipe for a nutritious meal-in-a-bowl. Paleo, vegan, and Whole30 friendly! 

Crock-Pot Chicken Tortilla Soup with Kale from Fit Foodie Finds

Chicken Tortilla Soup never got easier AND HEALTHIER! Throw everything in your crock-pot and you’ve got dinner ready before you know it!


This Green Chile Vegetable Soup is perfect for a meatless Monday, or really any night of the week! It is a light flavorful soup, with an added kick (but not too overpowering). It’s a great soup to load up on all of those good for ya veggies.

Green Chile Vegetable Soup

Green Chile Vegetable Soup \

Green Chile Vegetable Soup
Serves 6
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 tablespoon extra-virgin olive oil or avocado oil
  2. 1 onion, diced
  3. 2 garlic cloves, minced
  4. 4 carrots, diced
  5. 3 celery stalks, diced
  6. 1 cup diced baby bella mushrooms
  7. 2 cups fresh spinach, roughly chopped
  8. 1/4 cup fresh basil, roughly chopped
  9. 1 32-ounce box vegetable broth or chicken broth
  10. 1 4.5-ounce can chopped green chiles
  11. 1 teaspoon fine sea salt, more to taste
  12. 1/2 teaspoon black pepper, more to taste
  13. 1/2 teaspoon onion powder
  14. 1/2 teaspoon garlic powder
  15. 1/2 teaspoon dried parsley
  16. Optional: 1 15-ounce can kidney beans
  17. Optional: 1 cup gluten-free pasta, cooked
Instructions
  1. In a dutch oven over medium heat, heat oil and sauté onion, garlic, carrots, and celery for 5 minutes until aromatic veggies become flagrant.
  2. Add in mushrooms and spinach, and sauté until wilted, about 1 minute.
  3. Add in broth, chiles, spices, and beans. Bring to a boil then reduce heat and let simmer for 20 minutes.
Notes
  1. If you aren't vegan and do chicken broth, I recommend it. I like the flavor with this soup.
Lexi's Clean Kitchen https://lexiscleankitchen.com/



Green Chile Vegetable Soup

Green Chile Vegetable Soup

Prep Time 10 min Cook Time 45 min Total Time 0:55

Ingredients

Directions

  1. In a dutch oven over medium heat, heat oil and sauté onion, garlic, carrots, and celery for 5 minutes until aromatic veggies become flagrant.
  2. Add in mushrooms and spinach, and sauté until wilted, about 1 minute.
  3. Add in broth, chiles, spices, and beans. Bring to a boil then reduce heat and let simmer for 20 minutes.

Recipe Notes

  • If you aren't vegan and do chicken broth, I recommend it. I like the flavor with this soup.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!