easy gluten free minestrone soup

Hearty Minestrone Soup

I crave hearty and comforting bowls of soup when the weather turns cold. This vegetarian minestrone soup is easy, delicious, and very adaptable so you can easily replace a vegetable that is not a family favorite or increase the amount of a beloved veggie. We eat this soup topped with freshly grated parmesan cheese and slices of grainy bread from our favorite bakery. Recipe was adapted from Bon Appetite.

Note: Just like the Coconut Ginger Soup with Soba Noodles, this soup can be served deconstructed for younger children or picky eaters.

Recipe serves 8

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Hearty Minestrone Soup

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 1 tablespoon  fresh rosemary or 1 teaspoons dried rosemary
  • 1 tablespoon fresh oregano or 1 teaspoons dried oregano
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 stalks celery* chopped
  • 4 carrots* chopped
  • 1 bunch kale* or chard* leaves separated from stems, chopped
  • 4 garlic cloves thinly sliced
  • 2 tablespoons tomato paste*
  • 1 28-oz can whole tomatoes* crushed
  • 1 2-oz parmesan rind optional, but adds so much flavor
  • 1 cup yukon gold potatoes scrubbed, cut in 1-cm pieces
  • 1 cup green beans* cut in 1-inch lenghts, I use frozen
  • 1 15-oz can cooked cannellini beans rinsed
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a large heavy pot over medium heat.  Sauté onion, carrots, celery, and chopped kale or chard stalks until onion is translucent and carrots are tender, about 10 minutes
  2. Add sliced garlic and stir until fragrant, about 30 seconds
  3. Add tomato paste and cook, stirring, about 2 minutes
  4. Add tomatoes, already crushed, and scrape up any brown bits that have accumulated on the bottom of the pot
  5. Add herbs, parmesan rind (if using), and 6 cups water and bring to a boil
  6. Add potatoes, reduce heat and simmer until potatoes are tender, about 20-25 minutes
  7. Discard parmesan rind and bay leaves.  Add chopped kale or chard leaves, green beans, and cooked cannellini beans, cook until green beans are tender, about 5 minutes

  8. Season with salt and pepper, to taste. Minimal additional salt will be required if you used parmesan rind and canned tomatoes that contain added salt

*Note: These are vegetables that I choose to purchase organic. Read more on pesticides and produce.

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2 Comments

  1. This is Zeddy’s favourite soup. I can’t wait to make it……..don’t you know that soup is love in a bowl!

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