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Classic Minestrone Soup with Gluten-Free Noodles

Classic Minestrone Soup with Gluten-Free Noodles

A hearty and wholesome gluten-free minestrone soup featuring vegetables, spices, and gluten-free noodles.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 250 kcal

Equipment

  • large soup pot

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and diced
  • 3 stalks celery diced
  • 1 medium leek white and green parts only, thinly sliced into half moons
  • 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
  • 1 pinch chili flakes optional
  • ¼ teaspoon black pepper or to taste
  • 1 14 ounce can diced fire roasted tomatoes
  • 6 cups vegetable or chicken broth
  • 1 bunch lacinato kale washed and chopped or cut into thin ribbons
  • 1 14 ounce can kidney beans drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • 6 ounces gluten free elbow macaroni
  • fresh herbs and parmesan cheese or dairy free parmesan to serve

Instructions
 

  • Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, garlic, and 1 teaspoon kosher salt. Sauté for 12-14 minutes, stirring occasionally – until onions are translucent and veggies start caramelizing.
  • Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper, and sauté for another 3-4 minutes, until tomato paste has darkened slightly, and zucchini has started to soften.
  • Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low for 15-20 minutes – until zucchini is tender and soup is reduced slightly.
  • While soup is simmering, cook pasta according to package instructions. Drain and set aside.
  • Add kidney beans, kale, and parsley to the soup. Return to a simmer and cook for another 4-5 minutes – until greens are wilted but still bright green. Season to taste with salt and pepper.
  • If you’re planning to serve all the soup at once add the pasta to the soup. Otherwise, place desired amount of pasta in a soup bowl before ladling the hot soup over the top.
  • Top with parmesan or dairy free parmesan and fresh herbs if desired, and dig in!

Notes

To store in the refrigerator, allow it to cool completely and transfer to an airtight container before moving to the fridge. Should keep for up to 5 days. If you want to save the soup longer, you can freeze it without the pasta and add freshly cooked pasta after thawing. This soup can easily be reheated in the microwave or over low heat on the stovetop.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 2mg
Keyword comfort food, cozy recipe, Gluten-Free, healthy soup, minestrone soup, Vegetarian
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