Description
This gluten free minestrone soup features a variety of flavorful and nutritious 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. It’s vegetarian (and vegan if you use a vegan parmesan) but can also be made with protein if that’s your thing. A delightfully cozy recipe to make during the colder months of the year!
Ingredients
- 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 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
- 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. This step helps to prevent the pasta from getting too soft and falling apart in your leftovers.
- Serve and enjoy! Top with parmesan or dairy free parmesan and fresh herbs if desired, and dig in!
Notes
Storage: 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.
Freezing: If you want to save the soup longer, you can freeze it. I recommend freezing without the pasta and adding freshly cooked pasta after thawing.
Reheating: This soup can easily be reheated in the microwave or over low heat on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian