This Quinoa Gluten Free Minestrone Soup recipe is a go-to favorite because it’s loaded with vegetables and beans and perfect for meal-prepping. Make this hearty vegetarian minestrone soup recipe today and serve it with your favorite bread or crackers. Gluten-free minestrone soup recipes are delicious and great part of our easy vegan recipes series.
I like to make this quinoa minestrone soup when I’m meal prepping because it lends leftovers throughout the week. I didn’t think it would be easy to make minestrone soup vegetarian, but it really was!
By the way, That’s my favorite way to do meal prepping — make several recipes on the weekend and enjoy them throughout the week.
Is minestrone soup vegan?
Many minestrone soups are not vegan because sometimes they add meat and even if they don’t have meat, many of them use a meat-based broth.
However, it was easy to make this gluten free minestrone soup vegan by using vegetable broth and using vegetables. It’s fun to learn more about minestrone soup and its history.
What I love About Gluten Free Minestrone
This is the best minestrone soup recipe and we love it so much we make it on repeat! As a result, we have a lot of variations in the way we make it.
To make a vegetarian minestrone soup, we use chopped carrots, canned tomatoes, chopped potatoes, and beans.
Most veg minestrone recipes call for pasta, and we oftentimes will make it with pasta too, but for today’s recipe we used quinoa. It’s great to make a soup with quinoa because it cooks quickly and adds protein to the dish.
How to make Gluten Free Minestrone
To make vegetable minestrone vegan and gluten free, we’ll be using quinoa in place of pasta. Quinoa minestrone tastes amazing and is actually easier to make than the regular minestrone. Let’s do this!
To begin, cook chopped onion in a pot with olive oil over medium heat. Cook until the onions are tender then add the minced garlic.
Then add broth, water, chopped carrots, chopped potatoes, diced tomatoes, and quinoa. Stir this together and then add 2 bay leaves and bring it to a boil and then reduce heat to a simmer. Cook the soup for 20 minutes or so until the carrots and potatoes are tender.
Quick Fix Tip
To make cook time faster, either use frozen chopped carrots, or precook your carrots in the microwave. To do this, add raw chopped carrots to a microwave-safe bowl. Add a tiny bit of water. Partially cover (to allow a vent for the steam), and heat in the microwave for 1 – 2 minutes. It will be hot so let it sit until cool enough to handle. Then pour the contents of the bowl in the pot with the other veggies. You can follow this process for chopped potatoes too!
Next, add the corn, beans, and seasonings. Right before serving I like to add a little bit of cornstarch (by combining with with a little bit of water first). That will create a thicker soup.
Alternatively, you can mash up a few of the beans to make a thicker soup as well.
Love Vegan Soup?
Sure, you love this vegan gluten free soup recipe, but doesn’t that mean you want more? Be sure to try these vegan soup recipes too:
- This Pinto Bean Soup is amazing!
- Make this Vegan Cheeseburger Soup on repeat!
- Lentil Soup is so easy to make and so tasty!
- Serve your favorite gluten free vegetable soup with Vegan Cornbread.
If you love vegan Italian recipes, be sure and check out my Vegan Lasagna. It’s such a simple recipe and so delicious! You’ll also love my simple Vegan Macaroni Casserole! Then there’s also my Meatless Baked Ziti. And for a great Italian side, be sure and make this easy, delicious Vegan Garlic Bread.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Minestrone Quinoa Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic chopped
- 6 cups vegetable broth
- 2 cups water
- 2-3 cups chopped carrots
- 4-5 russet potatoes washed and chopped into cubes
- 28 oz can diced tomatoes
- 1 cup quinoa rinsed
- 2 bay leaves
- 15 oz can corn
- 2 15 oz cans light or dark red kidney beans rinsed and drained
- 1 tablespoon basil
- 2 teaspoons oregano
- 1 teaspoon black pepper
- Salt to taste the vegetable stock might be enough
- 1 tablespoon corn starch
- Heat the oil in a dutch oven over medium heat. Add the onions and cook until translucent. Add the chopped garlic and cook for another minute.
- Next add the vegetable broth, water, chopped carrots, chopped potatoes, diced tomatoes, and quinoa. Give it a stir and add the 2 bay leaves. Bring to a simmer and then reduce heat to maintain a low simmer for about 20 minutes, until the carrots are tender.
- Once the carrots are tender, add the corn, juice and all, kidney beans, basil, oregano, and pepper. Salt to taste.
- When the soup is just about done, combine 1 tablespoon corn starch with 4 tablespoons of water. Stir to combine and pour into the soup. Bring it back to a simmer for a minute or two to allow the soup to thicken.
- Remove from heat and allow to cool slightly before serving with bread of your choice.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
See? It’s easy to make pasta soup recipes vegetarian! Enjoy!