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Minestrone Soup
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5 from 2 votes

Gluten-Free Minestrone Soup (In 30 Minutes!)

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!
Prep Time8 minutes
Cook Time30 minutes
Total Time38 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Gluten-Free Minestrone
Method: Stovetop
Servings: 8
Author: Lexi


  • 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.


When reheating this soup, feel free to add more vegetable broth as necessary.
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.


Serving: 8g | Calories: 404kcal | Carbohydrates: 76.8g | Protein: 15.5g | Fat: 3.8g | Saturated Fat: 0.8g | Sodium: 715mg | Fiber: 14g | Sugar: 5.9g