Dairy & Gluten Free Minestrone Soup

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This dairy & gluten free minestrone soup will quickly become a regular in your weekly rotation, and for good reason: it’s hearty, delicious, and full of vegetables. Fresh basil brings a bright finish to the soup, perfectly complimenting all that rich, tomato based broth. 

dairy free gluten free minestrone soup

If you like spinach, you can also add a couple of handfuls of fresh baby spinach to your soup right before serving. Give it a good stir until the spinach is wilted, which takes about a minute or two. Kale will work here also, but may need an extra minute or two to wilt.

Gluten-Free Pasta Options

My favorite gluten-free pasta to use in this soup is the brown rice elbow from Jovial Foods. The flavor and texture are about as close to regular wheat pasta as it gets, and the gluten lovers in my house genuinely like it. Other gluten-free options I’ve tried in this are the chickpea elbows from Banza, the brown rice elbows from Tinkyada, and the farm animals from Whole Foods (which are a big hit with younger kids).

Dairy-Free Cheese and Side Options

The soup is delicious as listed, but you can also add a hearty topping of dairy-free parmesan as I’ve done here. My go-to option in the past few months has been the “Just like Parmesan” from Violife. It shreds and melts just like real parmesan, and the flavor is the closest to the real thing that I’ve found.

This is a great option to make ahead for lunch on busy weekdays, or for a quick weeknight meal. For dinner I like to serve this with a slice of warm, crusty, gluten-free bread and a side salad. You can also serve it alongside your favorite sandwich for a filling soup and salad combo.

5 from 1 vote

Dairy & Gluten Free Minestrone

A delicious soup that's filling and ready to eat in 45 minutes. Serve with a warm slice of crusty bread for dipping, or a fresh side salad. Loved by both kids and adults!
Servings 6
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 2 tbsp olive oil extra virgin
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 carrot peeled and diced
  • 1/3 lb green beans trimmed and cut into 1/2 inch pieces
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 28 oz no salt added diced tomatoes
  • 14 oz crushed tomatoes
  • 6 cups vegetable stock
  • 15 oz kidney beans rinsed and drained
  • 1 cup gluten free elbow pasta or ditalini uncooked
  • 2 tbsp fresh basil chopped


  • Heat the olive oil in a large pot over medium-high heat. 
  • Add the onion and cook until soft, about 4 minutes. 
  • Add the garlic and stir for only 30 seconds. 
  • Add the celery and carrot and cook until they begin to soften, about 5 minutes. 
  • Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  • Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. 
  • Reduce the heat to medium low and simmer 10 minutes. 
  • Stir in the kidney beans and pasta, and cook until the pasta and vegetables are cooked, about 10 minutes.
  • Season with salt and pepper, and garnish with chopped basil.
Calories: 314kcal
Course: Soup


Calories: 314kcal | Carbohydrates: 58g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 747mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2705IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 4mg
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  1. Thank you for so many great recipes.

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