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Classic Minestrone Soup with Gluten-Free Noodles

Classic Minestrone Soup with Gluten-Free Noodles

This Classic Minestrone Soup with Gluten-Free Noodles is a hearty and delicious blend of vegetables, beans, and gluten-free pasta, perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Equipment

  • Large soup pot

Ingredients
  

Vegetables and Aromatics

  • 3 tablespoons olive oil extra virgin, for frying
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and diced
  • 3 stalks of celery diced
  • 1 leek white and green parts only, thinly sliced
  • 5 cloves of garlic chopped
  • 1 teaspoon kosher salt
  • 1 medium zucchini diced
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon poultry seasoning or all-purpose seasoning
  • chili flakes pinch, optional
  • ¼ teaspoon black pepper or to taste
  • 1 14 ounce can diced fire roasted tomatoes
  • 6 cups vegetable or chicken broth
  • 1 bunch lacinato kale washed and chopped
  • 1 14 ounce can kidney beans drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • 6 ounces gluten free elbow macaroni
  • Fresh herbs and parmesan cheese or dairy free parmesan to serve

Instructions
 

Cooking Instructions

  • Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, garlic, and 1 teaspoon kosher salt. Sauté for 12-14 minutes until onions are translucent and veggies start caramelizing.
  • Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper, and sauté for another 3-4 minutes until tomato paste has darkened slightly and zucchini has started to soften.
  • Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low for 15-20 minutes until zucchini is tender and soup is reduced slightly.
  • While soup is simmering, cook pasta according to package instructions. Drain and set aside.
  • Add kidney beans, kale, and parsley to the soup. Return to a simmer and cook for another 4-5 minutes until greens are wilted but still bright green. Season to taste with salt and pepper.
  • If serving all the soup at once, add the pasta to the soup, otherwise place desired amount of pasta in a soup bowl before ladling the hot soup over the top.
  • Top with parmesan or dairy free parmesan and fresh herbs if desired, and enjoy!

Notes

This soup is incredibly versatile, feel free to add any additional vegetables or beans of your choice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 3mg
Keyword Comfort Food, gluten-free, Healthy Recipe, hearty soup, Minestrone Soup, Vegetable Soup
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