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5 from 1 vote

Gluten-Free Minestrone Soup

This gluten-free minestrone soup is comfort in a bowl. A great way to use leftover vegetables hanging around, this cozy soup is super easy to whip up in just 1 hour. It is naturally vegetarian, and easily dairy-free or vegan.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Servings: 4


  • 3 tablespoon olive oil
  • ½ white onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, sliced in half lengthwise and chopped
  • 2 cloves garlic, minced
  • 1 large yellow potato, peeled and diced
  • 1 zucchini, cut into rounds and quartered
  • 1 796ml can crushed tomatoes
  • 4.5 cups vegetable broth (1L box) ensure it is gluten-free
  • 2 teaspoon Italian seasoning
  • ½ - 1 teaspoon salt, to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bay leaf (optional but recommended)
  • Splash of red wine (optional)
  • ½ cup dry gluten-free small shell pasta (or other small shape)
  • ½ cup frozen cut green beans
  • 1 540ml can of white or red kidney beans (optional)
  • Fresh Italian parsley and parmesan cheese to top


  • Place a heavy-bottom stock pot on the stove over medium heat. Chop the vegetables while it heats up.
  • Add the olive oil to the pot and allow to warm. Place the onion, carrot, and celery in the pot and sauté for 5 minutes until soft, stirring occasionally. Add the garlic and cook for 1 additional minute.
  • Add the potato, zucchini, tomatoes, broth, spices, wine and bay leaf if using. Stir to combine everything and bring the pot to a boil. Once boiling, reduce the heat to low and simmer. Place a lid partially covering the pot so that steam can escape. Simmer for 30 minutes.
  • While the soup is simmering, cook the pasta in a separate small pot of salted water. Gluten-free pasta releases a lot of starch, so cooking it in a separate pot will help remove the starchy water, and also avoid overcooking. Cook pasta according to the package instructions, but cook about 2 minutes less than the stated time. Rinse pasta thoroughly in cold water to stop the cooking process. Set aside until the soup is almost finished.
  • When the soup has simmered for about 30 minutes, add the beans. Rip some fresh parsley and stir into the soup. Allow to simmer for 5-10 more minutes. Remove the bay leaf.
  • If you will be sharing and consuming all of the soup in one sitting, add the pasta to the pot. If you will not finish all the soup, add some pasta in each bowl. To serve, top soup with fresh parsley and parmesan cheese. Enjoy warm! See storage instructions below.


Storage Instructions
Allow leftover soup to cool completely before placing in an airtight container. Gluten-free minestrone soup will keep for up to 5 days in the fridge. Package cooked gluten-free pasta in a separate container in the fridge. When ready to serve, add a small serving of pasta to a bowl of soup and reheat on the stove or in the microwave. Garnish with parsley and parmesan and enjoy again!
Freezing Instructions
To freeze leftover minestrone soup, allow the soup to cool completely before placing in a serving-size freezer-safe airtight container. Do not add the pasta to the soup before freezing. Freeze the soup without pasta. To thaw, place the container in the fridge overnight and reheat soup on the stove or in the microwave the next day. Feel free to add cooked pasta when serving the soup. Garnish and enjoy!