Minestrone Soup (Gluten Free)
30-minute minestrone soup with lots of veggies, pasta and parmesan cheese. So hearty and cozy.
Ingredients
- 2 tbsp olive oil
- 1/2 cup onion, chopped fine
- 1 garlic clove, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 small zucchini sliced 1/4 inch thick
- 28 oz can crushed Italian style tomatoes
- 1 1/2 tsp Italian seasoning
- 1 tsp dried parsley
- 32 oz low sodium vegetable broth
- 14 oz can red kidney beans, rinsed and drained
- 8 oz Banza gluten-free elbow macaroni or use regular macaroni
- Parm cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Pasta
- Cook pasta according to directions. Rinse well and set aside until ready to use.
Soup
- Heat oil in large pot over medium heat and add onion, garlic, carrots, and celery. Sauté for 3-5 minutes until veggies are tender. Add crushed tomatoes, herbs, veg broth, and kidney beans. Season with salt and pepper. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally. Add zucchini slices and cook another 5 minutes then add cooked pasta. I used all but a 1/2 cup of pasta because I wanted more broth but you can certainly use the entire 8 ounces. Taste to make sure you don't need more salt and pepper. Serve with freshly grated parm cheese.
Notes
Leftovers- Freeze soup in 16 oz mason jars for easy lunches. Don't fill jars completely full. Leave a couple inches because the soup will expand when it freezes. Pull out a jar in the morning to thaw and by lunch it's ready to heat.
Gluten-free pasta- Banza is my favorite gluten-free pasta. I've tried many different brands and this one wins by a long shot in terms of flavor and texture. Cooking pasta separately ensures the broth doesn't get too starchy. Gluten-free pasta especially, holds a lot of starch which would drastically change the consistency and flavor of the soup.
Nutritional facts for this recipe are for 2 cups and do not include the parmesan cheese. There are 44 calories per 2 tablespoons of cheese.