This Gluten-Free Minestrone Soup is Paleo, Whole30 + chock full of veggies and protein. It’s the perfect meal for cooler weather + is cooked in one pot! It’s a winner, winner soup dinner!
Soup season is upon us, friends! The leaves are starting to change + fall, the temperatures are dropping + the pumpkin spice lattes are taking over coffee mugs everywhere + I am HERE for it – especially this Gluten-Free Minestrone Soup!
In all honesty, I am a soup lover at all times of the year. They’re easy, hearty + make for great leftover. But, I especially love them during the fall/winter season when a little bit of extra warmth from the inside out goes a long way.
Now, while I can eat any + every soup sent my way, my husband prefers something a bit heartier. He’s not the biggest fan of smooth soups like my Easiest Butternut Squash version (more for me!), but this Minestrone? He’s a fan of this one.
What ingredients are in Gluten-Free Minestrone Soup?
Traditional Minestrone Soup is an italian soup full of beans + pasta + veggies. And while you can’t usually improve on a traditional recipe, I wanted to create a version that could be enjoyed by those of us who need to stay away from legumes or gluten or dairy. This is an allergen friendly Minestrone ALL OF THE WAY.
The list of ingredients used here is long. Don’t let that scare you. It really is so simple + they’re mostly ingredients that you’d keep around or that you can easily pick up at the regular grocery store.
Here’s what you’ll need:
- onion: you can totally leave this out if you have an intolerance,
- garlic: if you have issues with garlic, use some garlic oil in place of the regular oil in the recipe to still get the same flavour!
- carrot
- celery
- dried mixed herbs: use whatever mix of herbs you like! I use a premixed variety, but feel free to use basil or oregano or rosemary – whatever!
- tomato paste
- canned tomatoes: diced or crushed work fine too!
- chicken broth: feel free to use veggie broth if you’re trying to be veggie based!
- chicken sausage: this is optional. It makes the soup super hearty + filling, but feel free to leave it out if you aren’t into meat.
- frozen green beans: frozen green beans are actually better here than fresh (I think it’s a texture thing) and totally cheaper too, but use whatever you have!
- baby spinach: frozen or chopped spinach will work too.
- lemon: this is really just for a hit of acid at the end of the cooking process to make everything pop. Feel free to swap for a splash of balsamic vinegar too!
- honey: maple syrup, agave (or even a spoonful of sugar) will all work to even out the acidity of this soup too.
- coconut aminos (optional): this adds a bit of umami flavour while keeping this soup gluten-free. If you don’t have it, don’t sweat it! Just skip it. Your soup will still be so great.
- nutritional yeast (optional): this adds a really nice depth of cheesy taste to the soup, but again, won’t ruin your soup if you don’t have it + need to leave it out.
How to Make Gluten-Free Minestrone
This soup is SO delicious, friend. I know I keep saying that, but I just can’t get over it. And the best part? It cooks in one pan + in basically 30 minutes!
The base of this soup is really veggies. It’s full of carrots, onions, celery, green beans! All of those wonderful nutrient dense goods are cooked in a broth base chock full of tomato flavour from canned tomatoes + tomato paste. We add in a few other optional flavour enhancers like nutritional yeast, coconut aminos + a sweet dash of honey!
To make this soup, it’s really about a bit of sautéing and stirring and simmering – that’s it!
Here’s how it goes:
- Chop + prep veggies.
- Cook veggies + add tomato + broth.
- Bring to a simmer, add other ingredients.
- Simmer on the stove until cooked.
- Enjoy!
Storing this Minestrone Soup + Making it in advance
Making this soup isn’t just amazing for your today-self who needs some dinner, but it’s also a gift to your future self. This soup saves + reheats BEAUTIFULLY!
If you’re prepping this soup in advance (or if you have leftovers), simply allow your food to come to room temperature before packing it into an airtight container. I love to portion mine out in single serving containers, but feel free to keep it all together in one bit container if you’re planning on having it as a family for a later meal.
Once packed up, this will keep in the fridge for up to 5 days or in the freezer for 6 months or so.
To reheat, simply heat in the microwave or on the stovetop until steaming + delicious. If you’re starting from frozen, just allow the soup to thaw in the fridge overnight before reheating.
And ta-da! You have a hearty, veggie + protein packed, comforting meal ready to go at a moment’s notice.
This Gluten-Free Minestrone Soup is perfect if you’re looking for a meal that’s allergen friendly, warming + ready in a pinch. It’s full of protein, fiber + lots of fall/winter flavour.
This soup is absolutely delicious on its own or paired with some gluten-free bread or a side salad like my best salad ever. You won’t be disappointed!
If you make this soup + love it, please leave your thoughts down below in the comments. It helps other people to find my recipes + enjoy them too! Or tag me in your photos on instagram because I LOVE seeing them!
Other Soup Recipes You’ll Love:
Gluten-Free Minestrone Soup
Ingredients
- 1-2 tbsp avocado, olive or coconut oil
- 1 white onion, diced
- 6 cloves garlic, minced
- 2 large carrots, thinly sliced
- 2 stalks celery, sliced
- 1 tbsp mixed herbs (or basil/oregano)
- 6 tbsp tomato paste
- 2 14oz cans diced tomatoes
- 4-6 cups chicken broth
- 2 tbsp nutritional yeast (OPTIONAL)
- 2 tbsp honey
- 2 tbsp coconut aminos (OPTIONAL)
- 2 bay leaves
- 1 lb chicken sausage, sliced
- 2 cups frozen green beans
- salt + pepper to taste
- 2 cups baby spinach
- 1/2 lemon, juiced
Instructions
- Heat a large pot over medium heat and add 1-2 tbsp of avocado oil (or other oil of choice).
- To the heated oil, add the onion, garlic, celery and sliced carrot. Saute for 3-5 minutes or until the onion looks translucent.
- To the veggies, add the mixed herbs, bay leaves, and tomato paste. Stir together for 1-2 minutes.
- Add the chopped tomatoes, broth, sliced sausage, frozen green beans, nutritional yeast, honey, coconut aminos and desired amount of salt + pepper.
- Bring to a simmer, cover + cook for 20 minutes.
- Remove the lid, add the spinach + juice from 1 lemon. Stir and leave to simmer for 3-5 minutes or until the spinach is wilted. Serve and enjoy!
