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1-Pot Vegan Minestrone Soup (Gluten-Free & Easy)

1-Pot Vegan Minestrone Soup (Gluten-Free & Easy)

Rachel Monroe
A hearty, plant-based Italian soup with gluten-free pasta, roasted tomatoes, and seasonal vegetables. Ready in 40 minutes with a balance of umami and herbal flavors, no wheat or animal products.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Healthy Gluten-Free Desserts
Cuisine Italian
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 2 Tbsp water or 1 Tbsp oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, mashed
  • 2 large carrots, thin rounds
  • 1½ cups green beans, chopped 1/2"
  • 1 small zucchini, 1/4" rounds
  • 1 (15-oz) can fire-roasted tomatoes (2 tsp tomato paste if unavailable)
  • 6 cups vegetable broth
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 (15-oz) can white beans, drained or 1/2 cup cooked navy beans
  • 2 cups uncooked gluten-free pasta (not rice sticks)
  • 2 cups chopped kale
  • 1 tsp coconut sugar
  • 1 tbsp nutritional yeast
  • 1/2 tsp ground cumin

Instructions
 

  • Heat pot over medium heat. Add water or oil, onion, garlic; stir.
  • Cook 3 minutes until onions soften, stirring occasionally.
  • Season carrots, green beans with salt, pepper; cook 3-4 minutes.
  • Add zucchini, tomatoes, broth, basil, oregano, cumin; simmer 5 minutes.
  • Stir in white beans (reserve 1/2 cup for topping), pasta. Simmer 10 minutes until pasta is tender.
  • Add kale and coconut sugar. Cook 2 minutes until wilted. Stir in nutritional yeast.
  • Optional: Toast pasta with onions first for deeper flavor. Adjust seasoning before serving.

Notes

Use rice and corn flour pasta for best texture
For fresh herbs, triple the quantity
Store in airtight containers up to 4 days
Freezes well for 3 months
Serve with reserved beans on top for texture