Minestrone Recipe

Minestrone soup recipe overhead in a blue bowl with kale and parsley on top.

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.


  • 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


  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, minestrone recipe


Sign-up for a free weekly meal plan straight to your inbox.