Description
This Classic Minestrone Soup with Gluten-Free Noodles is a hearty, nutritious Italian soup packed with fresh vegetables, beans, and gluten-free pasta. It’s perfect for a comforting meal that fits gluten-free and vegetarian diets, featuring a blend of savory herbs and a touch of warmth from optional red pepper flakes.
Ingredients
Scale
Vegetables & Herbs
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small zucchini, chopped
- 1 small potato, peeled and diced
- 1 cup green beans, chopped
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons chopped fresh parsley
Spices & Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Liquids & Other
- 1 can (15 ounces) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup gluten-free elbow pasta or small shells
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add Remaining Vegetables and Seasonings: Stir in the chopped zucchini, diced potato, dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes. Cook for another 2–3 minutes to combine the flavors and slightly soften the veggies.
- Add Liquids and Simmer: Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the vegetables to cook through and flavors to meld.
- Add Beans, Green Beans, and Pasta: Stir in the drained cannellini beans, chopped green beans, and gluten-free pasta. Continue cooking for 8–10 minutes or until the pasta and vegetables are tender but not mushy.
- Add Greens and Finish: Add the chopped spinach or kale and cook for 2 more minutes until wilted. Remove the soup from heat and stir in the fresh chopped parsley for a burst of fresh flavor.
- Serve: Ladle the soup into bowls and serve hot. Top with grated Parmesan cheese if desired for added richness.
Notes
- To prevent gluten-free pasta from becoming mushy, cook it separately and add it just before serving.
- This soup is highly versatile—feel free to add seasonal vegetables or swap beans according to what you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
