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