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overhead shot of soup in white and gray bowl

Meaningful Eats

Gluten-Free Minestrone Soup

This gluten-free minestrone soup is full of fresh vegetables and beans simmered in a flavorful broth. Canned tomatoes, tomato paste and Italian seasoning give this soup an amazing depth of flavor. It’s better than any restaurant favorite!
Course Appetizer, Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can tomato sauce
  • 1 quart 4 cups chicken stock
  • 1 cup water
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 15 oz can kidney beans drained and rinsed
  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 zucchini chopped (2 small or 1 large)
  • 1 ½ cups shredded cabbage or chopped kale

For serving:


  • In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, ½ teaspoon salt, and cook for 10 minutes or so, until softened. 
  • Add the garlic and tomato paste and cook for 30 seconds until fragrant.
  • Pour in the diced tomatoes, tomato sauce, chicken stock, water and remaining ½ teaspoon salt. Stir to combine. 
  • Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the vegetable are tender. 
  • Meanwhile, cook the pasta according to package instructions. Serve topping each bowl with a spoonful of pasta and parmesan cheese. Enjoy!



TO STORE: Keep the soup and the pasta in separate air-tight containers in the refrigerator for up to 5 days.
TO FREEZE: This soup freezes great - just be sure not to add the pasta to the soup before freezing it. Frozen soup will keep for up to 3 months. Defrost in the refrigerator or in the microwave. Cook the pasta before serving.
  • Adapt this recipe for the Instant Pot by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
  • I love cabbage in soups - but feel free to swap it out for any other hearty green like kale. 
  • Cook the pasta separately and scoop a spoonful of pasta onto each bowl just before serving. Store leftover pasta separately. 


Calories: 329kcal | Carbohydrates: 48g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1607mg | Potassium: 1178mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5740IU | Vitamin C: 29.9mg | Calcium: 163mg | Iron: 5mg