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Vegan and Gluten Free Minestrone

Vegan and Gluten Free Minestrone

Vegan and Gluten Free Minestrone

I have never tried Minestrone before going vegan (booh me I know ! ) so I wouldn’t know what it tastes like when you cook it with pork grease. All I know is that this recipe is my new favourite and on top of being absolutely delicious, it is full of good nutrients for you! I had it while being very ill not long ago and it made me feel 150 times better and not just because I taste amazing but because it is full of goodness.

This is for a bit more than 2 persons depending on how much you eat, but you can keep it in the fridge and have the leftover with some toast for the following lunch or dinner.

Course Main Course
Cuisine Italian, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people
Author Amandine


  • 1 tbsp olive oil
  • 1 cup gluten free pasta elbows would be best but I couldn't find any GF ones so I used spirals that I broke into 2 before adding to the dish
  • 1/2 cup celeri chopped
  • 3/4 cup zucchini chopped
  • 1 can diced tomatoes 400g
  • 1 can butter beans
  • 1/2 cup onions chopped
  • 2 cloves garlic chopped
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp italian herbs or 1tsp of each: oregano, thyme, basil
  • 1 cup baby spinach
  • Fresh basil or coriander
  • Vegan Parmesan (optional)


  1. In a large / deep frying pan, ad some oil and heat it up on medium heat. Add onion and garlic and cook for around 5 min, until soft and translucent.

  2. Add celery, carrots and tomato and bring to boil, then let it cook for 5 min.

  3. Add the beans, zucchini, water, salt and spices and cook for 15 min.

  4. Add the pasta and cook for another 15min. Adjust seasoning.

  5. Add spinach, fresh herbs and stir gently. 

    You can also put the spinach at the very end, on top of the soup, to keep the leaves fresh and crispy.

    Serve hot with vegan parmesan.