Gluten-Free Minestrone Soup
What's better than a hot bowl of a Gluten-Free Minestrone Soup? This soup is so versatile and super healthy as it calls for such a wide variety of vegetables. It's flavorful, rich in nutrients, and makes for the perfect meatless meal. This soup is sure to keep you warm even on the coldest winter night.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion
- 5 cloves of garlic
- 3 large carrots
- 2 stalks of celery
- 1 zucchini
- 1 cup chopped string beans
- 1.5 tsp pink sea salt
- 1 tsp black pepper
- 1 tbsp Italian seasoning
- 1 tsp fresh thyme
- 1 tsp red pepper flakes
- 1 bay leaf
- 15 oz can of kidney beans
- 15 oz can of cannelini beans
- 28 oz crushed tomatoes
- 3 cups vegetable broth
- 1 cup water
- 2 cups chopped kale
- 1 cup gluten-free pasta
Instructions
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Start by prepping all the ingredients; slice carrots and celery, dice onions, dice zucchini into fourths, mince garlic, and chop string beans into 1 inch pieces and measure 1 cup. Drain and rinse beans, and chop kale then measure out 2 cups.
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Place a dutch oven on the stove top and drizzle with olive oil. Bring to a heat on medium-high and add onions and garlic. Sauté for 2-3 minutes until onions start to translucent. Stir in carrots, celery, and zucchini. Continue sautéing for about 5 minutes. While veggies are sautéing, sprinkle in spices and herbs; pink sea salt, black pepper, Italian seasoning, fresh thyme, and red pepper flakes. Add crushed tomatoes. Give veggies a stir making sure they are well coated with spices, herbs and crushed tomatoes.
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Pour in vegetable broth and water to dilute broth a bit. Bring to a boil.
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Once broth has started boiling, add in gluten-free pasta. Boil pasta for 5-7 minutes. Add in beans, kale, and bay leaf. Turn heat down to low, cover dutch oven and allow soup to simmer for 10-15 minutes.
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Serve immediately and sprinkle freshly grated parmesan cheese over and garnish with red pepper flakes if desired. Enjoy!
Recipe Notes
Tips and Substitution:
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- Cook noodles separately if making the soup for later- This recipe calls for the noodles to be cooked with the soup. However, if you’re making the soup ahead of time, I highly suggest to cook the noodles separately. Cooked noodles soak up a lot of liquid which then result in mushy noodles. Cook noodles according to package instructions, which are usually to boil salted water, add noodles and cook anywhere from 8-15 minutes depending on the noodles you are using.
- Add more veggies- Minestrone soup is a great soup to use up any veggies you have on hand. Broccoli, baby spinach, mushrooms, peas, etc. are all great veggies to add to this soup.
- Switch up your pasta- You can use regular pasta as supposed to gluten-free if you prefer. You can also use other kind of noodles like elbow or fusilli.
- Switch up your beans- You can use any other variety of beans like black beans, northern beans, or pinto beans.
- Add more protein- Minestrone soup is a classic vegetarian soup, however you can always add more protein by adding some rotisserie chicken or even some bacon.