Hearty Minestrone Soup
Although it is vegan and gluten-free, this Hearty Minestrone Soup does not compromise on flavor! It is substantial and full of veggies and herbs to make a satisfying winter comfort food. I use carrots, celery, green beans, potatoes, and squash along with basil, thyme, oregano, and sage in this healthy, hearty dish. Serve it alongside your favorite bread or grilled cheese for a delightful, cozy dinner.
How to Make Hearty Minestrone Soup
Veggie Prep
The easiest way to make this Hearty Minestrone Soup is to have all the veggies prepped ahead of time. Dice the onion and potato, mince the garlic, and ginger, and chop the carrots, celery, and green beans. Personally, I choose not to peel the potatoes or carrots–I just scrub them really well first and cut off any bad spots.
When all the veggies are ready, heat the olive oil in a large stock pot on medium heat. Then add the onions, salt, garlic, ginger, celery, and carrots. Cook for about five minutes, stirring often until the carrots start to soften and the onion is translucent.
Then add the potatoes, green beans, thyme, basil, oregano, and sage. Stir to evenly distribute the herbs. Then add the bay leaf, broth,crushed tomatoes, and squash puree.
Bring to a boil before turning the heat down to medium-low. Simmer for about 10 minutes or until the potatoes are slightly tender.
A Note on Pasta
Then add the macaroni, kidney beans, and cannellini beans. Any type of pasta will work, regular or gluten free. My favorite gluten free pastas are brown rice and cassava since their texture is more comparable to wheat. Lentil/chickpea pastas are a good option for increasing protein, but they tend to have a mealy texture. If using regular wheat pasta, opt for a whole grain variety to increase fiber and lower the glycemic index.
Finishing and Serving
Continue to simmer for 10-15 more minutes, until the pasta is fully cooked. (Gluten-free pasta may take longer than wheat pasta). Add Celtic sea salt and pepper to taste. Serve with Parmesan cheese (if not vegan) and a fresh slice of bread. Enjoy!
I hope you enjoy this Hearty Minestrone Soup! Be sure to leave a rating below and let me know what you think in the comments. Happy cooking!
More Soups & Stews to Try
- VEGETARIAN POTATO LEEK SOUP
- TURKEY & BROWN RICE SOUP
- INSTANT POT BUTTERNUT CHILI
- HEARTY VEGAN VEGETABLE SOUP
- SPICED PALEO PUMPKIN SOUP
Hearty Minestrone Soup
Ingredients
- 2 Tbsp olive oil
- 1 medium onion diced
- ¼ tsp Celtic sea salt
- 2 cloves garlic minced
- 2 Tbsp fresh ginger peeled and minced
- 2 stalks celery chopped
- ¾ cup carrots chopped
- 2 small/medium potatoes unpeeled, diced
- 1 cup green beans fresh or frozen, cut in 1 inch pieces
- 3 sprigs fresh thyme
- 2 Tbsp fresh basil chopped
- 1 Spice House bay leaf
- 1 tsp Spice House dried oregano
- ½ tsp Spice House rubbed sage
- 4 cups low sodium vegetable broth or bone broth
- 1½ cups crushed tomatoes
- 1 cup squash or pumpkin purée
- ½ cup macaroni gluten free if needed
- 14 oz kidney beans
- 14 oz cannellini beans
- Celtic sea salt and pepper to taste
Instructions
- Heat the oil in a large stock pot on medium heat. Then add the onions, salt, garlic, ginger, celery, and carrots.
- Cook for about five minutes, stirring often until the carrots start to soften and the onion turns translucent.
- Then add the potatoes, green beans, thyme, basil, oregano, and sage. Stir to evenly distribute the herbs.
- Then add the bay leaf, broth, tomatoes, and squash. Bring to a boil before reducing heat to medium-low.
- Simmer about ten minutes or until the potatoes are slightly tender.
- Then add the macaroni, kidney beans, and cannellini beans. Continue to simmer for another 10-15 minute, until the pasta is fully cooked. (Gluten free pasta may take longer to cook than wheat pasta.)
- Add Celtic sea salt and pepper to taste. Serve with Parmesan cheese and a fresh slice of bread. Enjoy!
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