Quinoa Gluten-Free Minestrone Soup

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.

A bowl holds soup with a spoon in it. It sits on a plate with several bread sticks. The text above it reads, Minestrone Quinoa Soup.

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.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • 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

  1. Cook the onion in oil in a dutch oven over medium heat until translucent. Add the garlic and cook for another minute.
  2. 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.
  3. Add the corn kidney beans, herbs, and salt and pepper to taste.
  4. Combine cornstarch with water to create a slurry. Stir it into the soup.
  5. Bring the soup back to a simmer for a minute or two to allow the soup to thicken.
  6. 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!

A bowl holds minestrone. It sits on a plate next to several bread sticks.

Storage Tips

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.

Serving Suggestions

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:

A bowl of gluten free minestrone with a spoon on it sits next to several breadsticks.

That’s it for this gluten-free minestrone soup. Enjoy!

Minestrone Quinoa Soup is one of our favorite weeknight meals because it's easy to make, so tasty, and we have leftovers for the week. Did I say it's pretty cheap to make too? Perfection!

Quinoa Gluten-Free Minestrone Soup

This vegan minestrone is made with quinoa instead of pasta for a gluten-free favorite weeknight meal because. It's easy to make still so satisfying.
5 from 1 vote
Course: Soup
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10
Calories: 400kcal


  • 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.

Recommended Equipment

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Calories: 400kcal | Carbohydrates: 85g | Protein: 9g | Fat: 2g | Sodium: 1051mg | Potassium: 902mg | Fiber: 7g | Sugar: 40g | Vitamin A: 4685IU | Vitamin C: 15.5mg | Calcium: 78mg | Iron: 4mg

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.

4 Responses to Quinoa Gluten-Free Minestrone Soup

  1. Avatar thumbnail image for MarlyAlice & Luci @ Mums Make Lists Reply

    Love the idea of adding quinoa … I have a paste e fagiole “recipe” (it’s usually just whatever veg is leftover) which is my go to as a winter warmer but must try this

  2. Avatar thumbnail image for MarlyMelissa Falk Reply

    5 stars
    This looks great. Soup is my favorite food and I like the twist on minestrone here with the quinoa. Thanks!

  3. Avatar thumbnail image for Marlyheather @french press Reply

    I;m sure she would approve! your soup looks incredible

  4. Avatar thumbnail image for MarlyKatie Serbinski Reply

    I love the addition of corn in your recipe!!

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