JessicaThis simple minestrone soup is full of a rainbow of veggies and hearty vegan, gluten free sausage and pasta. It is great on a cold winter day or a rainy spring one and it comes together easily.
Growing up my mom would make this minestrone soup regularly and it was one of my favourites. My siblings however were not always a big fan of the soup and I remember my mom being so desperate one dinner for my sister to eat the soup that she topped it with whipped cream. Unfortunately my sister just ate the whipped cream from the top of the soup and left the rest!
My kids are a little more open to this soup thankfully although they enjoy the pasta more than the vegetables in it. When we first had to change to a gluten free diet I was worried about pasta in soup, rice pasta after a day in liquid becomes close to liquid itself and is not appetizing. I have found that pasta made with corn flour does hold up better. For this soup I use Barilla Gluten Free macaroni and leftovers the next day are still good.
I like to chop the vegetables before I start so that I can throw them all into the pot at the same time. I use Beyond Meat sausages for the soup and prefer if they have more texture so after I cut up the sausage I bake it in the oven for a few minutes. If you don’t mind the sausage falling apart a bit more you can definitely just add it to the soup.
I like to use a low sodium veggie broth for the soup so I also add in some salt. If your broth is already high in sodium then skip the salt.
We enjoy this soup with Minimalist Baker’s crusty gluten free artisan bread.
Gluten free, vegan Minestrone Soup
A comforting, hearty soup that comes together quickly.
6
servings10
minutes40
minutes306
kcal50
minutesKeep the screen of your device on
Ingredients
2 tbsp olive oil
1/2 cup chopped onion, approximately 1 small
1 medium carrot, diced
1 medium stalk of celery, diced small
1 medium zucchini, diced small
1 medium red pepper, diced small
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
3 cups vegetable broth
1 can crushed tomatoes (28 oz/796 ml)
1 cup gluten free macaroni
1 can white kidney beans (19oz/540ml), drained and rinsed
2 vegan, gluten free sausages (Beyond Meat Sausage), cut into half moons
Directions
- Preheat the oven to 350° F and line a medium sized baking pan with parchment paper*
- In a large pot heat the olive oil over medium heat. Add in the onion, carrot, celery, zucchini and red pepper and stir, coating all in the oil. Cook until the vegetables begin to soften and the onion becomes translucent.
- Add in the salt and let the vegetables sweat for 30 seconds. Then add in the oregano and basil and stir.
- Add in the can of crushed tomatoes and the vegetable broth and stir to combine everything. Turn up the heat slightly and let the soup come to a simmer. Cook for 15 minutes.
- Meanwhile drain and rinse the white kidney beans and chop the sausage into small pieces.
- If baking the sausage place it all onto the lined baking pan and bake in the oven for 10 minutes.
- Add the pasta to the soup and cook for 7 to 10 minutes.
- Add in the beans and sausage and let them heat through. Serve.
Notes
- *The preheated oven and baking pan are if the sausage is being baked before going into the soup, this helps it hold it’s shape and gives some texture.
- Leftover soup can be stored in an air tight container in the refrigerator for up to 3 days.
- Ensure that all ingredients are gluten free if required.
- If using a vegetable broth that is high in sodium skip the salt.
- Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 6
- Calories: 306kcal
- Carbohydrates: 41.3g
- Protein: 15g
- Fat: 9.3g
- Saturated Fat: 3.3g
- Cholesterol: 0mg
- Sodium: 958.4mg
- Potassium: 227.2mg
- Fiber: 9.3g
- Sugar: 10.1g
