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Gluten Free Easy Minestrone Soup

Enjoy a big bowl of gluten free easy minestrone soup today. It's simpler than you think; made all in one pot and ready in a snap. 
Course Soup
Cuisine American
Keyword gluten free soup recipe, Italian minestrone soup, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 98kcal


  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery diced
  • 3/4 cup zucchini diced
  • 1 can 28 oz. gluten free diced tomatoes
  • 2 cups water
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1 teaspoon salt
  • 1 clove garlic minced
  • 1 can 15 oz. garbanzo beans drained
  • 1/2 cup gluten free Schar Anellini pasta


  • Heat oil in large saucepan.
  • Add celery and zucchini and stir until tender, about 3 minutes.
  • Add tomatoes with the juice, water and seasonings.
  • Simmer, uncovered for 15 minutes.
  • Add the garbanzo beans and simmer for 6 minutes.
  • Then add gluten free anellini pasta and simmer for 4 more minutes.


  • You may want to add minced onions or other leftover vegetables.
  • Don't have Anellini noodles? Use any pasta you'd like. It's up to you.   
  • Would you like to sprinkle parmesan cheese on top? Go ahead. It's delicious.


Calories: 98kcal