Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, diced
2 medium Carrots, diced
2 medium Celery Stalks, diced
4 cloves Garlic, minced
1 medium Zucchini, diced
1 cup Green Beans, trimmed & cut
1 (28-ounce) can Diced Tomatoes, undrained
2 tablespoons Tomato Paste
8 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 (small shape)
4 cups Fresh Spinach, packed
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Basil, chopped
1 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
To taste Salt
To taste Black Pepper
For serving Parmesan Cheese, grated
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant. This step builds the foundational flavor for your gluten free minestrone soup
- Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic. Next, add the tomato paste, stirring it into the vegetables. Cook for 2-3 minutes, allowing the tomato paste to deepen in color and develop its flavor. This rich base is crucial for an outstanding gluten free minestrone soup
- Pour in the canned diced tomatoes (undrained) and the vegetable broth. Stir everything well, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil
- Add the diced zucchini and green beans to the pot. Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes. This allows the vegetables to become tender and the flavors to meld beautifully. You are well on your way to a perfect gluten free minestrone soup
- Uncover the pot. Add the rinsed and drained cannellini beans and kidney beans. Stir in the gluten-free pasta. Continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is al dente (cooked but still firm to the bite). Stir occasionally to prevent the pasta from sticking
- Once the pasta is cooked, stir in the fresh spinach (or kale). Cook for just 1-2 minutes, or until the spinach wilts. Remove the pot from the heat
- Stir in the fresh chopped parsley and fresh chopped basil. Taste the gluten free minestrone soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with a sprinkle of grated Parmesan cheese if desired. Enjoy your homemade, wholesome gluten free minestrone soup!
Notes
Do not rush sautéing aromatics (onion, carrots, celery); allow them to soften and slightly caramelize to build a deep, savory base.
Cook tomato paste for a few minutes before adding liquids to intensify its flavor.
Do not overcook gluten-free pasta; add it towards the end and cook just until al dente. For best texture in leftovers, consider cooking pasta separately and adding to individual bowls just before serving.
Use a good quality, low-sodium vegetable broth to better control the salt content.
Finish with fresh parsley and basil for a vibrant, aromatic lift that brightens the entire dish.
Always taste and adjust seasoning (salt, pepper, or a squeeze of lemon juice) before serving.
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Pasta cooked directly in the soup may absorb more liquid and soften over time.
This soup freezes beautifully for up to 2-3 months. For best results, consider leaving the pasta out of the main pot if freezing and adding freshly cooked pasta upon reheating.
Reheat refrigerated soup on the stovetop over medium-low heat, adding extra broth or water if it has thickened. Thaw frozen soup in the refrigerator overnight or reheat directly from frozen over low heat, stirring frequently.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 300 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg