Description

When the air starts to cool, and the leaves shift from green to golden hues, there’s no better companion than a warm, hearty bowl of soup. Minestrone is the kind of classic Italian soup that feels like a warm hug in a bowl. Bursting with vegetables, gluten-free pasta, and a rich broth, it’s a dish that’s not only satisfying but also incredibly nourishing. Perfect for cozy nights in, family gatherings, or a light but hearty meal to warm you up, this gluten-free minestrone brings all the comforts of traditional minestrone with a twist that everyone at the table can enjoy.

This recipe is rooted in tradition yet versatile enough to suit today’s dietary needs, making it a wonderful go-to meal for gluten-free eaters, vegetarians, and anyone who loves delicious, soul-soothing food.

Ingredients

Here’s a roundup of the fresh and flavorful ingredients you’ll need:

Olive oil – Adds richness and depth to the soup base.
Yellow onion, carrots, and celery – The classic trifecta for a savory, flavorful base.
Garlic cloves – Fresh garlic enhances the soup’s aromatic depth.
Zucchini and green beans – For vibrant color and texture.
Canned tomatoes – A can of crushed or diced tomatoes gives the soup its rich tomato base.
Vegetable broth – Use a quality gluten-free broth for the best flavor.
Canned beans (kidney or white beans work well) – For protein and a hearty texture.
Gluten-free pasta – Adds that extra heartiness. Small pasta shapes work best!
Spinach or kale – Leafy greens to give a boost of nutrients.
Fresh herbs (parsley or basil) – For garnish, adding freshness and a pop of color.
Salt and pepper – To season and enhance all the wonderful flavors.

Instructions

Sauté the Base Vegetables Start by heating a large pot or Dutch oven over medium heat. Drizzle in a bit of olive oil, then add the chopped onion, carrots, and celery. These three create the essential “mirepoix” base for your soup and infuse the broth with a deep, rich flavor. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent.
Add the Garlic and Aromatics Next, add the minced garlic to the pot and sauté for another 1-2 minutes. Stir constantly to keep the garlic from burning, as this could turn it bitter. You’ll notice the fragrance filling your kitchen — a good sign that your soup’s flavor base is coming together beautifully!
Incorporate Zucchini and Green Beans Toss in the zucchini and green beans, stirring them into the sautéed mixture. Let them cook for about 3 minutes until they’re slightly tender. This step helps the flavors develop more fully before adding the liquids.
Pour in the Tomatoes and Broth Add the canned tomatoes and vegetable broth to the pot. Stir everything together, making sure to scrape up any bits sticking to the bottom of the pot — these browned bits are flavor gold! Bring the mixture to a gentle simmer, and allow the soup to cook for 10-15 minutes so the flavors can meld together.
Add Beans and Pasta Once the vegetables are tender, add in the canned beans and gluten-free pasta. Stir everything together, and cook according to the pasta package instructions. It’s best to keep an eye on the pasta, as gluten-free varieties can sometimes cook faster than traditional pasta.
Toss in Leafy Greens When the pasta is just about done, toss in the fresh spinach or kale. Stir until the greens are wilted, which should only take a couple of minutes. This is a simple way to add a boost of nutrients to your soup without much effort.
Season to Taste Now’s the time to taste your soup and adjust the seasonings. Add salt and pepper as needed — just a pinch at a time, until it’s perfect for your taste.
Garnish and Serve Ladle your soup into bowls and garnish with freshly chopped herbs like parsley or basil. You can even drizzle a little extra olive oil on top for added richness.

Notes

If you’re a fan of thicker, stew-like soups, try adding a bit more pasta or even mashing a few of the beans against the side of the pot to create a thicker texture.