This delicious Gluten-Free Minestrone comes together quickly and easily. Reminds me of the Minestrone at Olive Garden It is packed -full of veggies and even better the next day. Because I’m using gluten-free pasta I cook it separately and add it to the soup at the end, however if you use regualr pasta you can cook it directly in the pot.
Simple Ingredients to make Minestrone (Gluten-Free)
- olive oil
- onion,
- carrots
- celery stalks
- tomato paste
- zucchinis
- diced tomatoes
- vegetable broth
- Italian Seasoning
- red kidney beans
- white Great Northern beans
- bay leaf
- gluten-free elbow pasta
- fresh parsley
Minestrone (Gluten-Free)
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 6 carrots, peeled and diced
- 6 celery stalks, diced
- 1/4 cup tomato paste
- 2 zucchinis, cut into chunks or diced
- 14 oz can diced tomatoes
- 8 cups vegetable broth
- 1 tbsp Italian Seasoning
- 15 oz can red kidney beans, drained
- 15 oz can white Great Northern beans, drained
- 1 bay leaf
- 2 cups gluten-free cooked pasta
- 1/4 cup fresh parsley, chopped
Instructions
- Add oil to a large pot over medium-high heat. Add onions, celery, carrots, and sautee for about 5-7 minutes or until vegetables are soft. Add tomato paste and stir well.
- Add zucchinis, diced tomatoes, vegetable broth, Italian Seasoning, beans, bay leaf, and stir well. Bring to a boil, cover and simmer for 15 minutes.
- Uncover, remove bay leaf, add cooked pasta and parsley and stir well. Serve and enjoy!
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