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. Serve it with your favorite bread or crackers.
I like to make this quinoa minestrone soup when I’m meal prepping because it creates leftovers throughout the week. I also love this vegan minestrone soup, but it’s not gluten-free. Minestrone has been around a long while. I love learning more about minestrone soup, its history, and its contribution to society over time.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Olive oil — Using olive oil to cook the onions and garlic is the best, but if you prefer a no-oil option, you can cook the onions in water.
- Onion — I use a yellow onion for their mellow flavor, but you can substitute a white onion.
- Garlic — You’ll cook 4 cloves of garlic after the onions are tender.
- Vegetable broth — It’s important to use a high-quality vegetable broth, such as Better Than Boullion Vegetarian.
- Carrots — We’ll add a few chopped carrots to add color and texture.
- Potatoes — I prefer using either russet or Yukon gold potatoes because of their high starch content.
- Tomatoes — We’ll use canned diced tomatoes.
- Quinoa — It’s nice that quinoa is a fast-cooking grain so that it can be cooked with the broth,
- Bay leaves — Simmering the soup with a bay leaf or two adds a subtle savory flavor.
- Corn — You can use canned or frozen corn.
- Beans — You can use light or dark red kidney beans.
- Herbs — You’ll need basil and oregano.
- Salt + Pepper — Add salt and pepper to taste.
- Cornstarch — We’ll use cornstarch as a thickener.
How to make Gluten-Free Minestrone
- Cook the onion in oil in a dutch oven over medium heat until translucent. Add the garlic and cook for another minute.
- Pour in the broth, water, chopped vegetables, tomatoes, and quinoa. Bring to a simmer and then reduce heat to maintain a simmer (low boil) for about 20 minutes, until the carrots are tender.
- Add the corn kidney beans, herbs, and salt and pepper to taste.
- Combine cornstarch with water to create a slurry. Stir it into the soup.
- Bring the soup back to a simmer for a minute or two to allow the soup to thicken.
- Allow the soup to cool slightly before serving with the bread of your choice.
Quick Fix Tip
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 into the pot with the other veggies. You can follow this process for chopped potatoes too!
Store soup in an airtight container in the fridge for up to 5 days. You can freeze this soup in freezer-safe containers for up to 2 months. Sit in the fridge overnight to thaw and then cook the soup in the microwave until heated through.
Serve soup with any of the following:
Is minestrone soup vegan?
Many minestrone soup recipes are not vegan because they add meat. And even those that don’t add meat to the soup, they’re oftentimes made with a meat-based broth. However, you can make your own homemade vegan minestrone.
More Vegan Soups
Sure, you love this vegan gluten-free minestrone soup, but doesn’t that mean you want more? Be sure to try these vegan soup recipes too:
That’s it for this gluten-free minestrone soup. Enjoy!
Quinoa Gluten-Free Minestrone 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 the bread of your choice.
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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.
This post was originally published in 2014 and was updated to include new text and an updated recipe in 2021.