Meaningful Eats
Gluten-Free Minestrone Soup
6 servings
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!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can tomato sauce
- 1 quart 4 cups chicken stock
- 1 cup water
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can chickpeas drained and rinsed
- 1-2 zucchini chopped (2 small or 1 large)
- 1 1/2 cups shredded cabbage or chopped kale
For serving:
- Cooked gluten-free shell pasta
- Parmesan Cheese
Instructions
- In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, 1/2 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 1/2 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!
Video
Notes
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.
Nutrition
Calories: 329kcal | Carbohydrates: 48g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1607mg | Potassium: 1178mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5740IU | Vitamin C: 29.9mg | Calcium: 163mg | Iron: 5mg