One of the soups I miss the most after going gluten free is minestrone. It’s one I’d get when we were at the different restaurants, but you can’t get it gluten free when you’re out and about. The recipe is fairly simple, just combine and cook and by changing your noodles to your favorite gluten free noodle you’re able to get this warm and delicious soup that will warm you up from the inside while filling you up as well. You wont believe how quickly this soup comes together when you’re making it!
Tip: For best results, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
Ingredients:
- 3 Tbsp Extra Virgin Olive Oil, divided
- 2-3 cloves Garlic, finely minced
- 1/2 medium Yellow Onion, finely chopped
- 3 medium Carrots, finely chopped
- 3 large stalks Celery, finely chopped
- 1 28-oz. can petite-dicedTomatoes, undrained
- 1 15.5 oz. can Cannellini Beans, drained and rinsed
- 4 cups Organic Vegetable Broth
- 2 whole bay leaves
- 1 Tbsp fresh Rosemary lLeaves, finely chopped (or 1 tsp dried)
- 1 Tbsp fresh Thyme leaves (or 1 tsp dried)
- 1 Tbsp fresh Oregano leaves (or 1 tsp dried)
- 1/2 Tbsp Crushed Red Pepper flakes
- Sea salt and black pepper, to taste
- Optional: 3” Parmesan cheese rind
- 2 cups Gluten Free Fusilli pasta
- 2 cups fresh Green Beans, cut into ½” pieces
- 2 cups fresh Arugula
Optional Garnish:
- ¼ c. fresh parsley leaves, chopped
- Freshly grated Parmesan cheese
* Use additional vegetable broth to reach desired consistency, if needed
Directions:
Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.- Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
- Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
- While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
- Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
- Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
- To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
Hearty Minestrone Soup Recipe
Ingredients
- 3 Tbsp Extra Virgin Olive Oil, divided
- 2-3 cloves Garlic, finely minced
- 1/2 medium Yellow Onion, finely chopped
- 3 medium Carrots, finely chopped
- 3 large stalks Celery, finely chopped
- 1 28-oz. can petite-dicedTomatoes, undrained
- 1 15.5 oz. can Cannellini Beans, drained and rinsed
- 4 cups Organic Vegetable Broth
- 2 whole bay leaves
- 1 Tbsp fresh Rosemary lLeaves, finely chopped (or 1 tsp dried)
- 1 Tbsp fresh Thyme leaves (or 1 tsp dried)
- 1 Tbsp fresh Oregano leaves (or 1 tsp dried)
- 1/2 Tbsp Crushed Red Pepper flakes
- Sea salt and black pepper, to taste
- Optional: 3” Parmesan cheese rind
- 2 cups Gluten Free Fusilli pasta
- 2 cups fresh Green Beans, cut into ½” pieces
- 2 cups fresh Arugula
- Optional Garnish:
- ¼ c. fresh parsley leaves, chopped
- Freshly grated Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
- Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
- Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
- While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
- Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
- Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
- To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
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