gluten-free soup soup sunday vegan vegetarian winter

Healthy Minestrone Soup

January 31, 2020

A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.

A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.

I basically survive on soup all winter. I love how comforting and cozy a bowl of warm soup is and also love how simple they are to make! Most soups just involve a little sautéing, can opening and simmering… which I can 100% get behind. I also love that you can pack in a lot of veggies without eating a cold salad.

This healthy minestrone soup is made in just one pot and ready in 40 minutes. I love the addition of noodles that makes this vegetarian soup a little more filling.

A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.

Minestrone Soup Ingredients

  • Vegetables – yellow onion, carrot, celery, bell pepper, green beans, kale and garlic cloves.
  • Canned diced tomatoes
  • Canned white kidney beans or cannellini beans
  • Macaroni pasta – I used gluten-free brown rice noodles
  • Vegetable stock
  • Olive oil
  • Seasonings and spices – dried oregano, dried basil, dried thyme, sea salt and pepper
  • Optional garnish: fresh parsley

How to Make Minestrone Soup

STEP 1: Heat a large pot over medium-high heat and add olive oil. Add the onion, carrot and celery and cook for 3-5 minutes or until the vegetables are fragrant and the onions are translucent. Add the garlic and bell pepper to the pot and cook for 1 minute. Add in the green beans and cook for another minute.

STEP 2: Add the diced tomatoes, vegetable stock, spices and beans and stir. Bring to a boil and then let simmer, covered over medium-low heat for 20 minutes. 

STEP 3: After the mixture has simmered for 20 minutes, add in the pasta and the kale and cook for 10 more minutes or until the noodles are tender. 

A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.

What to Serve with Minestrone Soup

This soup is definitely a hearty meal on its own but if you’re like me, I always love pairing soup with a side. This soup is so delicious with a slice of hearty bread or crackers. Looking for something lighter? Pair it with a side salad. 

How to Store Minestrone Soup

Another reason I love soup is that it makes such a large batch! Make it once and eat all week. Let the soup cool slightly before putting it in an airtight container. It will keep in the refrigerator for up to one week. You can also freeze it if you need to store longer. It will keep for up to 3 months in the freezer. 

Print

Healthy Minestrone Soup

A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large carrot, peeled and chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 cups green beans, trimmed and chopped
  • 1 28-ounce can of diced tomatoes
  • 6 cups vegetable stock
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 can white kidney beans or cannellini beans
  • 1 cup macaroni pasta (I used gluten-free brown rice noodles)
  • 1/2 head of kale, stemmed and chopped
  • optional: 1/4 cup fresh parsley, chopped

Instructions

  1. Heat up a large pot over med-high heat and add olive oil.
  2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
  3. Add in garlic and bell pepper and cook for 1 minute.
  4. Add in green beans and cook for another minute.
  5. Top with diced tomatoes, vegetable stock, spices and and beans and stir. DO NOT ADD PASTA!
  6. Bring to a boil and then let simmer, covered over med-low heat for 20 minutes.
  7. Add in pasta and kale and cook for 10 more minutes or until noodles are cooked.
  8. Top with fresh parsley, if using and serve warm.
  9. Will keep for a week in refrigerator for up to one week.

Keywords: Healthy Minestrone Soup, Minestrone Soup

A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.

Like this post? Here are more soup recipes you might enjoy:

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  • Reply
    Char
    February 5, 2018 at 6:57 pm

    Loving the looks of this soup!! Moody lighting is great 😉 I have spinach in my fridge…can I sub it for kale? TIA !
    P.s I’m in Toronto too and not loving the cold today!

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