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['Close-up of a bowl filled with Classic Minestrone Soup featuring vibrant vegetables and gluten-free noodles.', 'Side view of a hearty bowl of gluten-free minestrone soup with colorful ingredients and fresh herbs.', 'A delicious serving of minestrone soup showcasing diced vegetables and elbow macaroni, garnished with parsley.', 'Warm bowl of Classic Minestrone Soup with gluten-free noodles, displayed with fresh herbs and a sprinkle of cheese.']
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Classic Minestrone Soup with Gluten-Free Noodles

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 350
A hearty and wholesome minestrone soup featuring gluten-free noodles, packed with vegetables and flavorful seasonings.

Ingredients

olive oil

  • 3 tablespoons olive oil

vegetables

  • 1 medium yellow onion, finely diced
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 leek leek, sliced
  • 5 cloves 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
  • Pinch optional chili flakes
  • 1/4 teaspoon black pepper (or to taste)
  • 1 14 ounce can diced fire roasted tomatoes
  • 6 cups vegetable or chicken broth

greens

  • 1 bunch lacinato kale, washed and chopped
  • 1 14 ounce can kidney beans, drained and rinsed
  • 2 tablespoons chopped fresh parsley

pasta

  • 6 ounces gluten free elbow macaroni

fresh herbs and parmesan cheese or dairy free parmesan to serve

Instructions 

  • Heat olive oil in a large pot, sauté onions, carrots, celery, leek, garlic, and salt for 12-14 minutes until translucent and caramelized.
  • Add zucchini, tomato paste, oregano, poultry seasoning, chili flakes, and black pepper; cook 3-4 minutes until zucchini softens and paste darkens.
  • Pour in tomatoes and broth, bring to a boil, then simmer 15-20 minutes until zucchini is tender.
  • Cook pasta separately according to package, drain, and set aside.
  • Add kidney beans, kale, and parsley to the soup, simmer 4-5 minutes until greens wilt. Season with salt and pepper.
  • Serve soup with pasta added or in bowls with pasta, topped with herbs and parmesan if desired.

Notes

To prevent pasta from over-softening in leftovers, add it to individual bowls when serving.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Italian
Keyword: Vegetables