Gluten and Dairy Free Minestrone Soup

serves / makes 4
20 prep time
20 mins cooking time


This classic Italian dish is perfect as a light lunch or as a starter to an Italian dinner. All the ingredients in this dish are naturally gluten and dairy free with the exception of the pasta. I’ve used gluten free spaghetti broken into smaller pieces but any kind of gluten free pasta would be suitable.




  • 1 onion, diced
  • 2 celery sticks, thinly sliced
  • 3 medium carrots, thinly sliced
  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 400g tin of chopped tomatoes
  • 5l vegetable stock
  • 130g gluten free spaghetti, broken into pieces
  • 100g frozen peas
  • 400g can of cannelloni beans, drained
  • salt and pepper for seasoning
  • 1 teaspoon basil


  1. Place the onion, celery, garlic and olive oil in a large pan
  2. Cook over a medium heat for 10 minutes
  3. Stir in the chopped tomatoes and vegetable stock
  4. Bring to the boil then turn the heat down so the soup is simmering
  5. Add in the pasta and cook for 7 minutes
  6. Stir in the cannelloni beans, frozen peas and cook for a further 3 minute
  7. Add in the basil and season with salt and pepper

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