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Gluten Free Minestrone Soup

A hearty and wholesome gluten-free minestrone soup packed with vegetables and flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Dish, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 2 cloves garlic minced
  • 1 28 ounce can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 cup gluten-free pasta ditalini or small shells
  • 1 cup chopped zucchini
  • 1 cup fresh spinach
  • 1/2 cup fresh basil chopped
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in cannellini beans and kidney beans. Continue to simmer for 10 minutes.
  5. Meanwhile, cook gluten-free pasta according to package directions. Drain and set aside.
  6. Add zucchini and spinach to the soup. Cook for 5 minutes, or until zucchini is tender-crisp and spinach is wilted.
  7. Season with salt and black pepper to taste. Stir in fresh basil.
  8. To serve, place a portion of cooked gluten-free pasta in each bowl and ladle hot soup over it. Enjoy!

Notes

For extra flavor, add a parmesan rind to the soup while it simmers. Remove before serving. Feel free to customize the vegetables based on what you have on hand or what's in season.