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