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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 for a satisfying meal.

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 chili flakes (optional)
  • 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 tomato paste darkens.
  • Add tomatoes and broth; bring to a boil, then simmer 15-20 minutes until zucchini is tender and soup reduces slightly.
  • 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; top with parmesan and herbs 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