Description
This Classic Minestrone Soup with Gluten-Free Noodles is a hearty and nutritious Italian-inspired soup packed with fresh vegetables, beans, and gluten-free pasta. Perfectly seasoned with herbs and spices, it offers a comforting and wholesome meal suitable for those avoiding gluten or seeking a healthy, flavorful soup option.
Ingredients
Scale
Vegetables & Aromatics
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 leek, thinly sliced
- 5 cloves garlic, chopped
- 1 medium zucchini, diced
- 1 bunch lacinato kale, washed and chopped
- 2 tablespoons chopped fresh parsley
Pantry Items & Seasonings
- 1 teaspoon kosher salt
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon poultry seasoning
- Pinch of chili flakes (optional)
- 1/4 teaspoon black pepper
- 1 14-ounce can fire-roasted diced tomatoes
- 6 cups vegetable or chicken broth
- 1 14-ounce can kidney beans, drained and rinsed
Pasta & Garnishes
- 6 ounces gluten-free elbow macaroni
- Parmesan or dairy-free parmesan (optional, for serving)
- Fresh herbs for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the finely diced onion, peeled and diced carrots, diced celery, thinly sliced leek, chopped garlic, and kosher salt. Sauté the mixture for 12-14 minutes, stirring occasionally, until the vegetables become translucent and fragrant.
- Add Zucchini and Seasonings: Stir in the diced zucchini, tomato paste, dried oregano, poultry seasoning, optional chili flakes, and black pepper. Continue cooking for 3-4 minutes to allow the tomato paste and spices to blend and intensify in flavor.
- Simmer the Soup Base: Add the fire-roasted diced tomatoes along with their juices and the vegetable or chicken broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes to combine the flavors and soften the vegetables.
- Cook the Gluten-Free Pasta: While the soup simmers, cook the gluten-free elbow macaroni according to the package directions until al dente. Drain and set aside.
- Finish with Beans and Greens: Add the drained and rinsed kidney beans, chopped lacinato kale, and fresh parsley to the simmering soup. Continue to simmer for another 5-7 minutes until the kale is tender but still vibrant green.
- Combine and Serve: Stir the cooked gluten-free macaroni into the soup just before serving. Ladle the soup into bowls, and optionally top with Parmesan or dairy-free parmesan and garnish with fresh herbs for an added burst of flavor and presentation.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- Use vegetable broth to make this soup vegetarian or chicken broth for a richer flavor.
- Adjust chili flakes to taste for desired heat level or omit for a milder soup.
- For a vegan version, omit Parmesan or use a plant-based alternative.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Gluten-free noodles can be swapped with regular or whole wheat pasta if gluten is not a concern.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
