Recipe

Healthy Minestrone Soup (Gluten-Free)

Servings:
8
Total Time:
0
hr
55
min
Jump to RecipeA dutch oven filled with minestrone soup.

Whenever I am looking for a healthy meal that will get all my veggies in and still be delicious, I reach for this healthy and hearty minestrone soup. With over 10 different plants, this is a great way to get a veggie boost in your meal rotation.

What to Serve with Minestrone Soup

There is so much in this minestrone soup you can really serve it on its own. If you want to have an additional side to the meal you could serve it along side some gluten free bread, a side salad like this spinach and arugula apple salad, or even some sweet potato fries.

Does Minestrone Soup always have pasta?

A main characteristic of minestrone soup is that is has some type of small pasta in it. One of my favorites to use is shells. To keep this a completely gluten-free minestrone soup you need to make sure to use a gluten free pasta. I typically reach for a brown rice pasta. I think this tastes the best and holds its shape very well in the soup.

My go to gluten free pasta for this soup is the Jovial Brown Rice Shells.

Two bowls of gluten free minestrone soup.

Gluten-Free Minestrone Soup Ingredients and Substitution

  • Veggies: My favorite part about this soup is that is is loaded with tons of veggies. This minestrone soup has everything from onion, carrots, celery, potatoes, zucchini, garlic, spinach, and peas. What is great about it is you can also swap out the veggies based on the time of year and what is in season. You could add in green beans, kale, or peppers to mix up the healthy fresh vegetables in the soup.
  • Tomatoes: For the tomatoes in this recipe I use one can of tomato paste and one large can of diced tomatoes. This helps give the soup a depth of flavor and a few different textures. You could also use crushed tomatoes if that is what you can on hand. I have not tried using fresh tomatoes in this recipe. My guess is you would need to cook it much longer to cook out some of the extra water.
  • Vegetable Broth: The main base of the soup is vegetable broth. You can use regular store bought veggie broth or homemade broth. I personally love to use Better Than Bouillon vegetarian based. You just mix a little bit with water and it creates a really flavorful broth without needing to buy a bunch of tubs of vegetable broth. You could also use chicken broth if you have that on hand.
  • Pasta: A staple in the minestrone soup is some type of small pasta shape. I love to use shells but you could also use any other type of pasta such as rigatoni, ditalini, or elbow pasta. Just make sure to use small shapes if you can. To keep this recipe gluten-free make sure to get a gluten-free pasta variety. I love the Jovial brown rice pastas in this recipe.
  • Beans: White beans are a great addition to this soup. It adds a nice creamy texture and a boost of protein. My favorite is great northern white beans but you could also use cannellini beans, chickpeas, pinto, or kidney beans if that is what you can on hand.

How to store leftover minestrone soup

This hearty soup is great if you are cooking for a large group or if you want to save it for leftover meals. To enjoy this healthy soup throughout the week, store it in an airtight container in the fridge for up to 5 days. If you want to store it for longer you can freeze it in a freezer container for up to 3 months.

Other Gluten-Free Soups You Might Like

This classic minestrone soup is one of my favorite recipes to make throughout the year. It's healthy, delicious, and an easy way to pack in a bunch of plant powered foods. I hope you enjoy it!

Healthy Minestrone Soup (Gluten-Free)

5 stars4 stars
(
1
)
Servings:
8
Prep Time:
15
min
Cook Time:
0
hr
40
min
Total Time:
0
hr
55
min
A dutch oven filled with minestrone soup.
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Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1 zucchini, chopped
  • 1 yukon gold potato cubbed (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 can (5oz) tomato paste
  • 1 large can (28 oz) diced tomatoes, with their liquid
  • 4 cups (32 oz) vegetable broth
  • 2 cups water
  • 1 tsp kosher salt
  • 1 bay leaf
  • 1/4 tsp red pepper flakes (add more for more spice)
  • 1 cup green peas
  • 1 cup brown rice pasta (or other gluten free pasta)
  • 1 can (15 oz) white beans, rinsed and drained
  • 2 cups baby spinach
  • juice from 1/2 lemon
  • Freshly ground black pepper
  • parmesan cheese, for serving (optional)

Directions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  2. Add the zucchini, potatoes, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 3 minutes. Then mix in the tomato paste and cook 1 more minute.
  3. Pour in the diced tomatoes, broth, and water. Add the salt, bay leaves and red pepper flakes.
  4. Raise heat to medium-high and bring the mixture to a boil, then turn down to a simmer for 10 minutes.
  5. Add the pasta, beans, and peas. Continue simmering, uncovered, for 20-25 minutes or until the the pasta is cooked al dente. Stir a few times throughout to make sure the pasta and potatoes are not sticking to the bottom of the pot.
  6. Add in the spinach and cook until slightly wilted.
  7. Remove the pot from the heat, remove the bay leaves, and stir in the lemon juice. Taste and season with more salt if needed. Top with freshly ground black pepper and parmesan.

Notes

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