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Craving a warm, comforting bowl of soup that’s both gluten-free and vegan? This creamy vegetable minestrone soup is packed with wholesome ingredients and rich flavors. Perfect for a cozy night in or a quick lunch, this recipe is sure to become a favorite in your household.
I first discovered this recipe on a chilly autumn evening when I was looking for something hearty yet healthy. The combination of fresh vegetables, creamy coconut milk, and aromatic spices won me over instantly. Now, it’s a staple in my kitchen, especially during the colder months.
Get ready to cook up a storm with this delicious gluten-free vegan creamy vegetable minestrone soup!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure to have all your ingredients prepped and ready. This includes dicing the onions, tomatoes, celery, and carrots, as well as chopping the spinach and parsley. Having everything prepared will make the cooking process smoother and more enjoyable.
Ingredients You’ll Need
| For the Veggie Sauté | Quantity |
|---|---|
| Organic onion (diced) | 1 cup |
| Organic carrots (diced) | 3 |
| Organic Roma tomatoes (diced) | 2 |
| Organic celery (diced) | 1 stalk |
| Organic garlic (freshly crushed) | 2 cloves |
| Organic vegetable broth | 1 tablespoon |
| Organic red pepper flakes | 2-3 teaspoons |
| Himalayan pink salt | ½ teaspoon |
| For the Add-Ins | Quantity |
| Organic vegetable broth | 4 cups |
| Organic cannellini beans (drained) | 1 can (15-ounce) |
| Organic full-fat coconut milk | 1 can (13.5-ounce) |
| For the Vegetable Add-Ins | Quantity |
| Organic baby spinach (chopped) | 2 cups |
| Organic fresh parsley (chopped) | 2 tablespoons |
Step-by-Step Guide
- Prep the Veggies: Dice the onions, tomatoes, celery, and carrots. Chop the spinach and parsley.
- Prepare the Veggie Sauté: Add all ingredients for the veggie sauté to a large pot or saucepan. Sauté on medium/high heat for 2-3 minutes, or until the onions are soft.
- Prepare the Soup: Add the cannellini beans, vegetable broth, and the entire can of coconut milk. Simmer uncovered on low heat for about 10-15 minutes.
- Add the Vegetables: Stir in the chopped spinach and parsley until everything is well combined and the spinach has wilted.
- Adjust Seasonings: Taste and adjust the seasonings to your preference.
Pointers for Perfection & How to Store
For a smoother soup, you can blend a portion of the soup before adding the spinach and parsley. This will give it a creamier texture. Store leftovers in an air-tight BPA-free container in the refrigerator for up to 3 days.
If you loved this recipe, you might also enjoy our Gluten Free Lasagna Soup Recipe.
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Gluten-Free Vegan Creamy Vegetable Minestrone Soup
- Total Time: 30
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Creamy Vegetable Minestrone Soup is a luxurious twist on the classic Italian comfort food. Packed with tender vegetables, protein-rich beans, and gluten-free pasta, it features a secret ingredient—coconut milk (or cream)—that transforms the broth into a velvety, rich savory base without any dairy. It’s a hearty, one-pot meal ready in 30 minutes.
Ingredients
— The Veggies —
2 tablespoons olive oil
1 medium yellow onion, diced
2 large carrots, peeled and sliced into coins
2 stalks celery, diced
3 cloves garlic, minced
1 zucchini, quartered and sliced
2 cups fresh baby spinach (or kale, chopped)
— The Soup Base —
1 can (14.5 oz) diced tomatoes (undrained)
4 cups vegetable broth (ensure certified gluten-free)
1 can (15 oz) Cannellini beans (white kidney beans), drained and rinsed
1 can (13.5 oz) full-fat coconut milk (or 1 cup heavy cream for dairy version)
1 tablespoon tomato paste (adds depth)
— The Pasta & Seasoning —
1 cup gluten-free elbow macaroni or small shell pasta (brown rice pasta holds up best)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Pinch of red pepper flakes (optional, for warmth)
Instructions
1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–6 minutes until the onions are translucent and carrots begin to soften.
2. Add Flavor: Stir in the minced garlic, tomato paste, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Simmer: Pour in the diced tomatoes (with juices), vegetable broth, and drained beans. Stir well to combine. Increase the heat to bring the soup to a boil.
4. Cook Veggies & Pasta: Once boiling, reduce the heat to a simmer. Stir in the sliced zucchini and the gluten-free pasta. (Cooking the pasta directly in the broth releases starches that help thicken the soup).
5. Simmer for 8–10 minutes, or until the pasta is tender (al dente) and the vegetables are cooked through.
6. Make it Creamy: Reduce the heat to low. Stir in the full-fat coconut milk (or cream) and the fresh spinach. Cook for just 2–3 minutes until the spinach is wilted and the soup is heated through. Do not boil vigorously once the cream is added.
7. Finish: Taste and adjust the seasoning with salt and pepper. If the soup is too thick (the pasta will absorb liquid), add a splash more broth or water.
8. Serve: Ladle into bowls and serve hot, optionally topped with fresh parsley or vegan parmesan.
Notes
Cream Factor: Full-fat canned coconut milk provides an incredible richness that mimics heavy cream perfectly without a strong coconut flavor (the tomatoes and spices mask it). For a lighter version, use lite coconut milk.
Pasta Tip: Gluten-free pasta can get mushy if overcooked or left in the soup too long. If you plan to have leftovers, cook the pasta separately and add it to individual bowls just before serving.
Vegetable Variations: This is a great ‘clean out the fridge’ soup. Feel free to add green beans, potatoes, or chopped squash.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb liquid, so you may need to add water when reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 8
- Protein: 9
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of bean?
- Yes, you can substitute cannellini beans with great northern beans or navy beans.
- Is this soup freezer-friendly?
- Absolutely! You can freeze this soup for up to 3 months. Just make sure to store it in a freezer-safe container.
Can I omit the coconut milk?
Yes, but the soup will have a broth-like consistency instead of a creamy base.
Dig In & Enjoy!
This gluten-free vegan creamy vegetable minestrone soup is a delightful blend of flavors and textures. It’s perfect for any occasion and is sure to impress your family and friends. Enjoy every spoonful of this hearty and nutritious soup!
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