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Warm up with a hearty bowl of Classic Minestrone Soup with Gluten-Free Noodles! This comforting dish is packed with fresh vegetables, savory beans, and tender gluten-free pasta, making it a perfect meal for any day of the week. Whether you’re looking for a cozy dinner or a nutritious lunch, this soup is sure to satisfy.
Growing up, minestrone soup was a staple in our household. My grandmother would always make a big pot on chilly evenings, filling the kitchen with the most inviting aromas. Her secret? A generous sprinkle of parmesan cheese on top. I’ve carried on her tradition, but with a gluten-free twist to make it accessible for everyone. This recipe brings back those cherished memories while adding a modern touch.
Ready to bring this comforting Classic Minestrone Soup with Gluten-Free Noodles to your table? Let’s dive into the recipe!
What to Expect
- Time: Approximately 50 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure to have all your ingredients prepped and ready. Chopping the vegetables ahead of time will make the cooking process smoother and more enjoyable. Also, ensure you have a large soup pot to accommodate all the ingredients comfortably.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Yellow onion, finely diced | 1 medium |
| Carrots, peeled and diced | 3 large |
| Celery, diced | 3 stalks |
| Leek, white and green parts only, thinly sliced into half moons | 1 |
| Garlic, chopped | 5 cloves |
| Kosher salt | 1 teaspoon |
| Zucchini, diced | 1 medium |
| Tomato paste | 3 tablespoons |
| Dried oregano | 2 teaspoons |
| Poultry seasoning or all-purpose seasoning | 1 teaspoon |
| Chili flakes (optional) | Pinch |
| Black pepper | 1/4 teaspoon, or to taste |
| Diced fire roasted tomatoes | 1 14 ounce can |
| Vegetable or chicken broth | 6 cups |
| Lacinato kale, washed and chopped or cut into thin ribbons | 1 bunch |
| Kidney beans, drained and rinsed | 1 14 ounce can |
| Chopped fresh parsley | 2 tablespoons |
| Gluten-free elbow macaroni | 6 ounces |
| Fresh herbs and parmesan cheese or dairy-free parmesan to serve | To taste |
Step-by-Step Guide
- Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, garlic, and 1 teaspoon kosher salt. Sauté for 12-14 minutes, stirring occasionally – until onions are translucent and veggies start caramelizing.
- Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper, and sauté for another 3-4 minutes, until tomato paste has darkened slightly, and zucchini has started to soften.
- Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low for 15-20 minutes – until zucchini is tender and soup is reduced slightly.
- While soup is simmering, cook pasta according to package instructions. Drain and set aside.
- Add kidney beans, kale, and parsley to the soup. Return to a simmer and cook for another 4-5 minutes – until greens are wilted but still bright green. Season to taste with salt and pepper.
- If you’re planning to serve all the soup at once, add the pasta to the soup. Otherwise, place desired amount of pasta in a soup bowl before ladling the hot soup over the top. This step helps to prevent the pasta from getting too soft and falling apart in your leftovers.
- Top with parmesan or dairy-free parmesan and fresh herbs if desired, and dig in!
Pointers for Perfection & How to Store
For the best flavor, let the soup sit for a few minutes before serving to allow the ingredients to meld together. If you have leftovers, store the soup and pasta separately in the refrigerator. The soup can be kept for up to 5 days, while the pasta is best enjoyed fresh. When reheating, simply warm the soup and add freshly cooked pasta to maintain the perfect texture.
Looking for more delicious recipes? Check out this Sheet Pan Garlic Butter Chicken And Veggies for another easy and flavorful meal idea!
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Classic Minestrone Soup with Gluten-Free Noodles
- Total Time: 50
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Classic Minestrone Soup is a comforting, hearty Italian favorite reimagined for a gluten-free lifestyle. Packed with wholesome seasonal vegetables, tender beans, and gluten-free pasta swimming in a rich tomato-herb broth, it’s a complete meal in a bowl. Perfect for chilly evenings, this soup is versatile, budget-friendly, and naturally vegetarian.
Ingredients
— The Base & Aromatics —
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon tomato paste (for depth)
— The Soup —
1 can (28 oz) diced tomatoes (undrained)
6 cups vegetable broth (ensure gluten-free)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini (white) beans, drained and rinsed
1 medium zucchini, sliced into half-moons
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
Parmesan cheese rind (optional, creates incredible flavor)
— The Finish —
1 cup small gluten-free pasta (elbows, shells, or ditalini)
2 cups fresh spinach or kale, chopped
Salt and black pepper to taste
Grated Parmesan cheese for serving
Instructions
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables begin to soften.
2. Bloom Flavors: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly to prevent burning.
3. Simmer Base: Add the diced tomatoes (with juice), vegetable broth, oregano, basil, thyme, bay leaf, and the Parmesan rind (if using). Stir well. Increase heat to bring to a boil, then reduce to a low simmer. Cook for 15 minutes.
4. Add Veggies & Beans: Stir in the kidney beans, white beans, green beans, and zucchini. Simmer for another 10–12 minutes until the vegetables are tender.
5. Cook Pasta: Increase the heat slightly to a rolling simmer. Add the gluten-free pasta directly to the pot. Cook for 8–10 minutes (or according to package directions) until the pasta is al dente. *See notes if you plan to have leftovers.*
6. Finish: Stir in the fresh spinach and cook for 2 minutes until wilted. Remove the bay leaf and Parmesan rind. Taste and season generously with salt and pepper.
7. Serve: Ladle into bowls and top with freshly grated Parmesan cheese and a drizzle of olive oil.
Notes
Pasta & Leftovers (Important): Gluten-free pasta absorbs liquid rapidly and can turn mushy if left in soup overnight. If you plan to save leftovers, cook the pasta separately in a pot of water and add it to individual bowls just before serving.
Parmesan Rind: Save the hard rinds from your Parmesan wedges in the freezer. Throwing one into a soup pot adds a savory, salty richness that mimics slow cooking.
Veggie Swaps: Minestrone is a ‘clean out the fridge’ soup. Feel free to add potatoes, butternut squash, or cabbage.
Vegan Option: Omit the Parmesan rind and cheese topping. Use nutritional yeast for a cheesy flavor.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 9
- Protein: 10
- Cholesterol: 5
Your Burning Questions Answered!
- Can I use a different type of pasta?
- Yes, you can use any gluten-free pasta you prefer. Just make sure to adjust the cooking time according to the package instructions.
- Can I freeze this soup?
- Absolutely! Freeze the soup without the pasta. When ready to eat, thaw and reheat the soup, then add freshly cooked pasta.
What can I use instead of kale?
You can substitute kale with spinach, Swiss chard, or any other leafy green you like.
Dig In & Enjoy!
There you have it – a comforting bowl of Classic Minestrone Soup with Gluten-Free Noodles that’s perfect for any occasion. Whether you’re cooking for a crowd or meal prepping for the week, this soup is sure to become a favorite. Don’t forget to top it with your favorite herbs and a sprinkle of parmesan for that extra touch of deliciousness.
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