Description
This Classic Minestrone Soup with Gluten-Free Noodles is a hearty and nutritious Italian-inspired vegetable soup. Packed with a variety of fresh vegetables, beans, and gluten-free pasta, it’s perfect for a comforting meal that suits gluten-free and vegetarian diets. The soup is flavored with aromatic herbs and finished with fresh spinach or kale for added color and nutrients. Serve it hot with a sprinkle of Parmesan cheese for an extra touch of richness.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 small potato, peeled and diced
- 2 cups chopped fresh spinach or kale
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquids & Canned Goods
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
Pasta & Cheese
- 1½ cups gluten-free elbow or rotini pasta
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté the base vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add additional vegetables and seasonings: Stir in the chopped zucchini, diced potato, dried oregano, dried basil, thyme, salt, and pepper. Cook for an additional 3 to 4 minutes to allow the flavors to meld.
- Add liquids and simmer: Pour in the diced tomatoes with their juices, kidney beans, cannellini beans, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer gently for 20 to 25 minutes until all the vegetables are tender and flavors are fully developed.
- Cook the gluten-free pasta: Stir in the gluten-free elbow or rotini pasta. Cook according to the package instructions, usually 7 to 9 minutes, until the pasta is al dente.
- Add greens and adjust seasoning: During the last 2 minutes of pasta cooking, add the chopped fresh spinach or kale and stir until wilted. Taste the soup and adjust the seasoning with additional salt or pepper as needed.
- Serve: Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese if desired for added flavor and creaminess.
Notes
- To prevent overcooked noodles in leftovers, cook the pasta separately and add it just before serving.
- This soup freezes well without the pasta; add pasta fresh when reheating.
- Feel free to add other seasonal vegetables such as green beans or peas for extra variety and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
