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gluten-free hearty minestrone soup recipe

Hearty Minestrone Soup

Hearty and comforting bowls of soup are frequently on my menu when the weather turns cold.  This vegetarian minestrone soup is easy, delicious, and very adaptable.  You can easily replace a vegetable that is not a family favorite or increase the amount of a beloved veggie (carrots!).  My family eat this soup topped with freshly grated parmesan cheese and slices of grainy bread from our favorite bakery.

gluten-free minestrone recipe loaded with vegetables

Note: Just like the Coconut Ginger Soup with Soba Noodles, this soup can be served deconstructed for younger children or picky eaters.

Recipe serves 8, loosely adapted from Bon Appetite.

Healthy and hearty gluten-free minestrone soup recipe

5 from 2 votes
gluten-free hearty minestrone soup recipe
Hearty Minestrone Soup
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

A quick and hearty minestrone soup recipe.  {Gluten-free}

Course: Soup
Cuisine: Italian
Keyword: gluten-free minestrone soup recipe, healthy minestrone soup
Servings: 10 servings
Calories: 121 kcal
  • 1 tablespoon  fresh rosemary (or 1 teaspoons dried rosemary)
  • 1 tablespoon fresh oregano  (or 1 teaspoons dried oregano)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 2 stalks celery * (diced)
  • 4 carrots* * (diced)
  • 1 bunch kale* or chard* * (leaves separated from stems, about 3 cups chopped)
  • 4 cloves garlic (thinly sliced)
  • 2 tablespoons tomato paste* *
  • 1 28-oz can whole tomatoes* * (crushed)
  • 1 2-oz parmesan rind (optional, but adds so much flavor)
  • 1 cup yukon gold potatoes (scrubbed, cut in 1-cm pieces)
  • 1 cup green beans* (cut in 1-inch lengths, I use frozen)
  • 1 15-oz can cannellini beans (no added salt, rinsed)
  • salt and pepper to taste
  1. Heat olive oil in a large heavy pot over medium heat.  Sauté onion, carrots, celery, and chopped kale or chard stalks until onion is translucent and carrots are tender, about 10 minutes
  2. Add sliced garlic to sautéed veggies and stir until fragrant, about 30 seconds

  3. Next, add tomato paste to veggies and cook, stirring, about 2 minutes

  4. Stir in tomatoes, already crushed, and scrape up any brown bits that have accumulated on the bottom of the pot

  5. Add herbs, parmesan rind (if using), and 6 cups water and bring to a boil
  6. Finally, add potatoes to the soup mixture, reduce heat, and simmer until potatoes are tender, about 20-25 minutes

  7. Discard parmesan rind and bay leaves.  Add chopped kale or chard leaves, green beans, and cooked cannellini beans, cook until green beans are tender, about 5 minutes

  8. Season with salt and pepper, to taste. Minimal additional salt will be required if you used parmesan rind and canned tomatoes that contain added salt

*Note: These are vegetables that I choose to purchase organic. Read more on pesticides and produce.

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healthy and hearty gluten-free minestrone soup recipe that is packed with veggies


  1. This looks like a nice hearty nutritious soup- perfect for this time of year! I have to try this recipe. Thanks!

    • Thanks Scarlet! This is minestrone soup is a favorite meatless dinner of mine… it goes so well with cheese-y toast or an avo toast, which is my favorite!!

  2. This is Zeddy’s favourite soup. I can’t wait to make it……..don’t you know that soup is love in a bowl!

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