Gluten-Free Minestrone Soup
This gluten-free minestrone soup is full of fresh vegetables and beans simmered in a flavorful broth. Canned tomatoes, tomato paste and Italian seasoning give this soup an amazing depth of flavor. It’s better than any restaurant favorite!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can tomato sauce
- 1 quart 4 cups chicken stock
- 1 cup water
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 15 oz can kidney beans (drained and rinsed)
- 1 15 oz can chickpeas (drained and rinsed)
- 1-2 zucchini (chopped (2 small or 1 large))
- 1 1/2 cups shredded cabbage (or chopped kale)
- Cooked gluten-free shell pasta
- Parmesan Cheese
Instructions
- 1
In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, 1/2 teaspoon salt, and cook for 10 minutes or so, until softened.
- 2
Add the garlic and tomato paste and cook for 30 seconds until fragrant.
- 3
Pour in the diced tomatoes, tomato sauce, chicken stock, water and remaining 1/2 teaspoon salt. Stir to combine.
- 4
Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the vegetable are tender.
- 5
Meanwhile, cook the pasta according to package instructions. Serve topping each bowl with a spoonful of pasta and parmesan cheese. Enjoy!