Description
This gluten free minestrone soup features a variety of flavorful and wholesome vegetables like carrots, celery, onions, zucchini, and kale. An Italian inspired recipe with lovely complex layers of flavor thanks to a few dried spices and tomato paste that can be made in less than an hour.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 large carrots, peeled and diced
- 3 stalks of celery, diced
- 1 leek, white and green parts only, thinly sliced into half moons
- 5 cloves of 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 of chili flakes (optional)
- 1/4 teaspoon black pepper, or to taste
- 1 14 ounce can diced fire roasted tomatoes
- 6 cups vegetable 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 microbial-rennet parmesan cheese or dairy free parmesan to serve
Instructions
- Sauté the vegetables and aromatics: 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 the liquids: 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.
- Cook the pasta: While soup is simmering, cook pasta according to package instructions. Drain and set aside.
- Add beans and kale and season the soup: 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.
- Decide when to add the pasta: 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.
- Serve and enjoy: Top with parmesan or dairy free parmesan and fresh herbs if desired, and dig in!
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Freezing: Freeze the soup without the pasta; add freshly cooked pasta after thawing. Reheating: Reheat in the microwave or over low heat on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: minestrone soup, gluten-free, vegetable soup, Italian, vegan, healthy dinner, kale soup