Classic & Hearty Minestrone Soup filled with veggies in a tomato broth. Comfort food! Naturally vegan + gluten free. Easy to make for delicious dinners!
Classic minestrone soup is an Italian inspired dish made with vegetables and beans in a rich, tomato broth. Oftentimes you serve it with rice or pasta. Basically, it’s comfort food at its finest.
Traditionally, minestrone was made to use up some misc veggies in the fridge and pantry so feel free to use any and all seasonal vegetables you happen to have on hand! Half a zucchini? Throw that is. Still have carrot sticks leftover from lunch? Toss those in, too!
Using canned beans and other pantry staples rounds out this soup into a comfort food in a bowl. It’s made in one pot on the stove, and can be made in the crock pot as well, making this a perfect weeknight dinner.
How to Make Minestrone Soup
Begin by grabbing your largest pot you own. This recipe makes enough soup to feed a very hungry family! Which I love because that means leftovers for lunch or dinner the next day.
Begin by sauteing your leek or onion in one tablespoon of olive oil. Cook until they are translucent. Add the chopped garlic and cook until fragrant, about 30 seconds.
Now, add the remaining ingredients of the soup. Seriously! Add all the rest and give it a good mix.
Let the soup boil on the stove over medium heat for about one hour or until the soup has reduced down into a thick and rich broth.
Serve while hot and enjoy! This soup keeps in the fridge for up to a week after cooking, as long as you keep it in a covered container, making it perfect for leftovers the next few days.
What is great about this soup is the versatility. Seasonal vegetables leftover from cooking go into the soup and help change the soup up with the seasons.
Some of my favorite vegetables to use include:
- Yellow squash
- Butternut squash
- Green beans
- White potatoes
- Sweet potatoes
Allergy Variations for Minestrone Soup
This soup is naturally free of the top 8 allergens! Dairy free, egg free, soy free, and more.
Gluten Free: If making with rice, this dish is automatically gluten free. To make it with noodles, in a separate pot, cook up about 1/4 cup your favorite gluten free noodles per bowl and add to the finished soup right before serving. I love chickpea or lentil noodles for the extra protein!
Why this is the BEST Gluten Free and Vegan Minestrone Soup
- After a few minutes of chopping vegetables, this soup only needs a few stirs to keep it going.
- Make this with seasonal veggies and pantry staples – no esoteric ingredients!
- No onion and the garlic is optional making it great for those with extra food sensitivities.
- Can be made with no oil.
- Packs great for lunch or left over dinner the next day, and tastes even better with time!
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Classic Minestrone Soup – GF + Vegan!
- 28 oz canned crushed tomatoes
- 70 oz water fill the can of crushed tomatoes 2.5 times to get all the tomato goodness!
- 1/4 cup tomato paste
- 1 15 oz can Cannellini beans, drained and rinsed
- 1 leek or onion, chopped
- 3 cloves garlic, chopped
- 5 carrots, chopped
- 1 parsnip, chopped
- 1 cup frozen veggies of choice options include peas, corn, green beans, etc
- 2 cups fresh seasonal veggies options include zucchini, yellow squash, sweet potato, green beans, etc
- 8 small gold potatoes, chopped
- 1/3 cup quinoa, rinsed
- Juice of half a lemon
- 2 bay leaves
- 1 tbsp each: dried parsley and basil
- 1 tsp each: thyme, oregano, paprika, garlic powder
- 1 pinch salt and rosemary
- In your largest soup pot, place 1 tbsp olive oil and leeks/onions. Cook over medium heat until translucent. Add your garlic and cook for 30 seconds or until fragrant.
- Next, add the carrots and parsnips, letting them soften for a few minutes.
- Add the remaining ingredients, with no rhyme or reason. This soup is a one-pot and done type of meal that is going to slowly simmer for a good hour and it doesn’t matter what order you put your ingredients in the pot.
- Your pot will be very full with soup! This will cook down.
- Bring to a round boil, then reduce heat to low-medium and slowly simmer for 60 minutes. Stir the soup every 5 minutes or so, making sure nothing burns on the bottom.
- When the soup has reduced after an hour, remove from the heat and extract the 2 bay leaves. Taste for seasoning and add more salt if necessary. Garnish bowls with Parmesan cheese if desired.