Diet Recipes

Gluten-Free Minestrone Soup

This Gluten-Free Minestrone Soup takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week! Made in partnership with Pacific Foods!

Gluten-Free Minestrone Soup

I am so excited to partner with my friends at Pacific Foods to bring you today’s DELICIOUS recipe. I love that they are committed to sourcing organic and as locally as possible, and using trusted suppliers for quality and traceability. No GMOs for them!

Growing up, a hearty minestrone soup was one of my favorites. Luckily for my mom, it also had tons of veggies in it which I never seemed to mind! This gluten-free version has all the flavors, herbs, and veggies you love in a classic minestrone soup!

Gluten-Free Minestrone Soup

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 ribs celery, diced
  • 4 carrots, diced
  • 2 potatoes, diced small
  • 1/2 cup green beans, trimmed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning, more to taste
  • 1 bay leaf
  • 6 cups Pacific Foods Organic Vegetable Broth, more as needed
  • 1 teaspoon fresh thyme, more to taste
  • 1 14.4 ounce can diced tomatoes
  • 1 15.5 ounce can cannellini beans
  • 1 15.5 ounce can kidney beans
  • 8 ounces gluten-free pasta
  • 2 cups kale or spinach, roughly chopped
  • Optional: 1/4 teaspoon red pepper flakes, or more as desired

Instructions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the kidney beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7.  Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Recipe Notes

  1. When reheating this soup, feel free to add more vegetable broth as necessary.
  2. I add the pasta as serving to avoid it soaking up all of the liquid. If saving the pasta for later, place in a tupperware tossed with a little olive oil to avoid the pasta hardening and sticking together.

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi’s Clean Kitchen when you shop! See my disclosure policy for more info!








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