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    Home Β» All-Recipes Β» Soups & Stews

    Quick Veggie Minestrone Soup {Vegan and GF}

    Published: Nov 14, 2015 Β· Modified: Jan 16, 2022 by Margaret Β· This post may contain affiliate links Β· This blog generates income via ads Β· 5 Comments

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

    Quick Veggie Minestrone Soup - 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 | VeggiePrimer.com
    Jump to:
    • Simple Ingredients
    • πŸ“– Recipe
    • More Soup Recipes
    • πŸ’¬ Comments

    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 careful measuring of ingredients. Now I understand why my friend always seemed 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 there are times when I need to put a meal together more quickly. (Read more about my meal-planning challenges under Why I’m An Unlikely Food Blogger.) This Quick Veggie Minestrone Soup 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 the 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 managed to overlook the benefits of prepared low-sodium vegetable broth when I wrote the article. It’s another great time saver!)

    Quick Veggie Minestrone Soup - 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 | VeggiePrimer.com

    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 photo shoot!

    πŸ“– Recipe

    Quick Veggie Minestrone Soup - 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 | VeggiePrimer.com
    Print Pin

    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
    • Β½ 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.
    Nutrition information is a rough estimate per serving.

    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

    • Instant Pot Butternut Squash Soup
    • Curried Cucumber Soup with Black Quinoa
    • Simple Tomato Basil Gazpacho
    • Quick Mushroom Quinoa Soup

    SaveSave

    « White Bean Shepherd's Pie {Vegan & GF}
    Acorn Squash Soup with Rosemary and Pecans »

    Reader Interactions

    Comments

    1. Kristen

      January 25, 2018 at 12:05 pm

      Is that 16 oz of tomato paste or one 16 oz.?

      Reply
      • Margaret

        January 25, 2018 at 7:22 pm

        It's 6 oz of tomato paste. Thanks for asking! I made the correction!

        Reply
    2. kp

      April 06, 2018 at 6:15 pm

      it says 1 tsp. tsp. 1 tsp of what? haha Im dying to make it

      Reply
      • kp

        April 06, 2018 at 6:16 pm

        oh must be 1 tsp of basil πŸ™‚

        Reply
        • Margaret

          April 09, 2018 at 10:43 am

          Yes - it's one tsp of basil. Sorry for the confusion. I changed my recipe plug-in and some of the information did not transfer cleanly. I appreciate you bringing this to my attention!

          Reply

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