Gluten Free Minestrone Soup

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!

– Olive oil – Yellow onion – Carrots – Celery


Sauté the vegetables and aromatics

Heat olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, garlic, and kosher salt.

Sauté, 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 continue to sauté until tomato paste has darkened slightly.

Add fire roasted tomatoes and broth and bring to a boil. Reduce to a simmer and cook uncovered on low until zucchini is tender and soup is reduced slightly.

Add the liquids

Give this recipe a try! Tap the link for the full recipe details.