This gluten-free minestrone soup is full of fresh vegetables and beans simmered in a flavorful broth. Canned tomatoes, tomato paste and Italian seasoning give this soup an amazing depth of flavor. It’s better than any restaurant favorite!
In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, ½ teaspoon salt, and cook for 10 minutes or so, until softened.
Add the garlic and tomato paste and cook for 30 seconds until fragrant.
Pour in the diced tomatoes, tomato sauce, chicken stock, water and remaining ½ teaspoon salt. Stir to combine.
Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the vegetable are tender.
Meanwhile, cook the pasta according to package instructions. Serve topping each bowl with a spoonful of pasta and parmesan cheese. Enjoy!
TO STORE: Keep the soup and the pasta in separate air-tight containers in the refrigerator for up to 5 days.TO FREEZE: This soup freezes great - just be sure not to add the pasta to the soup before freezing it. Frozen soup will keep for up to 3 months. Defrost in the refrigerator or in the microwave. Cook the pasta before serving.
Adapt this recipe for the Instant Pot by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
I love cabbage in soups - but feel free to swap it out for any other hearty green like kale.
Cook the pasta separately and scoop a spoonful of pasta onto each bowl just before serving. Store leftover pasta separately.