Gluten-Free Minestrone Soup

Meals

This hearty, gluten-free minestrone is packed with fresh veggies, savory broth, and gluten-free pasta. In under an hour, you’ll have a flavorful, nourishing bowl of comfort. Perfect for lunch or dinner, it’s a satisfying, healthy meal full of vibrant flavors.

Reviews

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
1 celery stalk, diced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can tomato sauce
4 cups chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 zucchini, diced
1 bell pepper, diced
1 cup chopped kale or spinach
8 ounces gluten-free pasta (rotini, ditalini, or small shells)

Menu info

Directions

Step 1

Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened.

Step 2

Add Aromatics: Add garlic and cook for 1 minute more.

Step 3

Add Tomatoes and Broth: Stir in diced tomatoes (with their juice), tomato sauce, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.

Step 4

Add Vegetables: Stir in zucchini, bell pepper. Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.

Step 5

Cook Pasta: While the soup simmers, cook the gluten-free pasta according to package directions.

Step 6

Add Pasta and Greens: Add cooked pasta and kale or spinach to the soup. Simmer for 5-7 minutes more, or until greens are wilted.

Step 7

Serve: Serve hot with a sprinkle of grated Parmesan cheese (if desired).

Tips & Variations

Add Protein: You can add cooked chicken, sausage, or tofu to the soup for extra protein.
Adjust Veggies: Use any combination of vegetables you like, such as green beans, peas, or zucchini.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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