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Pesto Minestrone (Gluten-Free, Vegan)

  • Author: One Lovely Life
  • Total Time: About 1 hour
  • Yield: 10-12 cups soup 1x
  • Diet: Gluten Free


This gorgeous, healthy vegetable soup is the perfect thing to warm and fill you without weighing you down. (vegan and gluten free)


  • 1 Tablespoon olive oil
  • 1 onion, diced (about 1 cup)
  • 23 carrots, diced (about 1 cup)
  • 2 stalks celery, diced
  • 8 oz. yellow potatoes, diced into small 1/2” pieces (about 2 cups)
  • 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
  • 1 cup green beans, cut into small pieces
  • 1 (15 oz.) can butter beans or Great northern white beans, drained and rinsed
  • 1 ( 15 oz.) can crushed fire-roasted tomatoes
  • 23 Tablespoons minced sun-dried tomatoes, packed in oil (*don’t use air packed)
  • 34 Tablespoons pesto, plus more to serve
  • 1 clove garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 quart (4 cups) vegetable broth
  • 12 cups water
  • 1 cup cooked small pasta, such as ditalini, pastina, elbow macaroni, or mini shells (I use gluten free)
  • Optional: fresh basil for garnish


  1. Heat olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add onion, carrot, celery, potatoes, zucchini, and green beans. Cook over medium heat 10-15 minutes or until veggies are partially softened.
  3. Add canned tomatoes, beans, sun-dried tomatoes, pesto, garlic, salt, and pepper.
  4. Stir in vegetable broth and water
  5. Bring to a simmer, and simmer the soup 15-2o minutes or until the veggies are tender.
  6. Stir in the cooked pasta.
  7. Garnish with fresh basil or additional pesto.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Pesto minestrone, vegetable soup, minestrone, minestrone soup