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Close up view of two bowls of Vegetable Minestrone Soup.

Simple Vegetable Minestrone (Gluten Free & Vegan)

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 8 servings (about 12 cups) 1x


Classic Vegetable Minestrone is so easy and healthy! Packed with vegetables and finished with a little pasta, it’s a hit with grown-ups and kids alike! (Gluten Free, Vegan)


  • 2 cups (oz) dry pasta – use small shapes, such as rotini, macaroni, ditalini, or shells (gluten free, as needed)
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 23 carrots, peeled and diced
  • 23 cloves garlic, minced
  • 3 Tbsp tomato paste
  • 1 (14oz) can kidney beans, drained and rinsed
  • 1 (14oz) can white beans (such as Great Northern or Cannellini beans), drained and rinsed
  • 2 (14oz) cans diced fire-roasted tomatoes (regular are also fine)
  • 56 cups vegetable broth
  • 1/4 cup loosely packed fresh basil leaves, cut into ribbons or minced
  • 1 zucchini, quartered lengthwise and sliced
  • 2 cups spinach, torn or sliced if desired
  • salt and pepper, to taste


  1. Cook pasta according to package directions. Drain and set aside. Meanwhile, make your soup.
  2. To make the soup, heat olive oil in a Dutch oven or large soup pot over medium heat.
  3. Add onion, celery, and carrots, and sauté over medium heat 5-7 minutes, or until veggies are partially softened.
  4. Add garlic, tomato paste, and a bit of salt and pepper (as desired). Stir to coat the veggies.
  5. Add red and white beans, tomatoes, broth, and basil. Stir to combine.
  6. Bring soup to a bubble and simmer about 5 minutes.
  7. Add zucchini, and simmer about 5 minutes longer, or until just softened.
  8. Stir in spinach and cooked pasta. Stir to wilt the spinach.
  9. Taste and add additional salt & pepper as desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes