Veggie Minestrone Soup {vegan & gluten-free}

You can make this vegan, gluten-free veggie minestrone soup in less than 30 minutes with simple ingredients you keep on hand.

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Years ago, I had a neighbor who made delicious homemade soup. Raised on canned soup, I viewed homemade soup as exotic and wonderful. I imagined hours of labor and carefully measured ingredients. Now I understand why my friend was perplexed by my admiration. Soup can be one of the easiest and quickest meals to prepare. This Quick Veggie Minestrone Soup is a perfect example.

I like to make soup in my slow cooker, but sometimes I need to prepare a meal more quickly. (Read more about my meal-planning challenges under Why I’m An Unlikely Food Blogger.) This recipe can be made in less than 30 minutes with ingredients that are easy to keep on hand.

Simple Ingredients

I sing the praises of canned tomatoes, canned beans, frozen veggies, and pasta in my article 6 Processed Foods That Will Help You Eat Healthier. Keeping your pantry and freezer stocked with these ingredients is a great time saver. This Quick Veggie Minestrone Soup is made with:

• Vegetable broth*
• Canned tomatoes and tomato paste
• Frozen mixed vegetables
• Canned kidney beans
• Pasta

*Somehow, I overlooked the benefits of prepared low-sodium vegetable broth when I wrote the article. It’s another great time saver!

Making your own soup gives you control over its contents. The simple ingredients listed above, along with some herbs and spices, make a thick, hearty, satisfying meal.

When my daughter returned from basketball practice, she tried to steal the bowl in the middle of my photoshoot!

Recipe Variations

This recipe makes a thick, hearty soup. If you prefer a thinner soup, try adding more broth and/or reducing the amount of tomato paste.

For a different twist, you could replace the pasta with 1-2 cups cooked brown rice. Add the cooked rice 1-2 minutes before the end of cooking time.

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Quick Veggie Minestrone Soup {Vegan and GF}

This thick, hearty, vegan and gluten-free soup can be made in less than 30 minutes with ingredients that are easy to keep on hand.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Ingredients

• 2 cups low-sodium vegetable broth
• 14.5 oz canned whole peeled tomatoes – no salt added, with juice
• 6 oz tomato paste
• 2 cups frozen mixed vegetables
• 1-2 cloves garlic crushed
• 1 tsp. dried basil
• ½ tsp. dried thyme
• 15.5 oz canned kidney beans low sodium, rinsed and drained
• 1 cup gluten-free pasta uncooked, I use the Tinkyada brand
• ground black pepper and sea salt to taste (or vegan parmesan cheese)

Instructions

• Add tomatoes and juice to a large saucepan and break tomatoes into chunks with the edge of a large spoon.
• Add vegetable broth, tomato paste, mixed vegetables, garlic, basil and thyme, stir to mix well, cover and bring to a boil over medium high heat.
• Reduce heat to medium and simmer partially covered for 5 minutes, stirring occasionally.
• Add kidney beans and pasta and continue to simmer partially covered on medium or medium low heat for about 15 minutes or until veggies and pasta are soft. (Stir every few minutes and be careful not to overcook the pasta.)
• Sprinkle individual servings with ground black pepper, salt and/or vegan parmesan cheese to taste.

Notes

This recipe makes a thick, hearty soup. If you prefer a thinner soup, try adding more broth and/or reducing the amount of tomato paste.

For a different twist, you could replace pasta with 1-2 cups cooked brown rice. Add cooked rice 1-2 minutes before the end of cooking time.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 283kcal | Carbohydrates: 61g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 539mg | Potassium: 762mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3615IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 4mg

More Soup Recipes

Looking for more soup recipes? Give these a try:

Quick Mushroom Quinoa Soup

Slow Cooker Cream of Broccoli Soup

Slow Cooker Lentil Soup with Baked Sweet Potato

Slow Cooker Sweet Potato Soup

See more Soup recipes →SaveSave