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Vegan Gluten Free Minestrone Soup

Minestrone Soup is a classic Italian recipe. This vegan and gluten free version is full of delicious vegetables, beans, and pasta. This flavorful soup is warm and comforting.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

20

minutes

Cook:

35

minutes

TOtal:

55

minutes

Ingredients

  • 1 Large Yellow Onion, diced
  • 6 Cloves Garlic, minced
  • 2 Stalks Celery, thinly sliced
  • 2 Large Carrots, thinly sliced
  • 1 28-ounce Can Diced Tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 1 1/2 Teaspoons Kosher Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Bay Leaf
  • 8 Cups Vegetable Broth
  • 1 Cup Gluten-Free Elbow Pasta
  • 1 15-Ounce Can Cannellini Beans, drained & rinsed
  • 1 15-Ounce Can Kidney Beans, drained & rinsed
  • 2 Cups Frozen Shelled Edamame
  • 3 Cups Chopped Fresh Kale
  • 2-4 Tablespoons Vegan Parmesan Cheese
  • 2 Tablespoons Chopped Fresh Parsley

Instructions

  1. Sauté the onion in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the onion starts to stick.
  2. Add the garlic and cook 30 seconds.
  3. Stir in the celery and carrots. Cook 5 minutes, until the carrots start to soften.
  4. Add the diced tomatoes, tomato paste, oregano, basil, salt, pepper, bay leaf, and vegetable broth. Bring to a boil.
  5. Add the pasta. Cook at a boil for 6-8 minutes, until almost tender.
  6. Stir in the beans and kale. Continue to boil for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
  7. Remove the bay leaf. Garnish with chopped parsley and a sprinkle of vegan parmesan. Serve with crusty bread, if desired.