Name: Hearty Minestrone Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10
Cuisine: Italian
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, diced; 2 Celery Stalks, diced*; 4 Carrots, diced*; 1 bunch Kale or Chard, leaves separated from stems, about 3 cups chopped*; 4 cloves Garlic, thinly sliced; 2 tablespoons Tomato Paste*; 1 28-oz can Crushed Whole Tomatoes*; 1 2-oz parmesan rind, optional; 1 cup Yukon Gold Potatoes, scrubbed, cut in 1-cm pieces; 1 cup Green Beans, cut in 1-inch lengths, I use frozen*; 1 15-oz can Cannellini Beans, rinsed; Salt and Pepper, to taste

Hearty and comforting bowls of soup are frequently on my menu when the weather turns cold.

This vegetarian minestrone soup is easy, delicious, and very adaptable.

You can easily replace a vegetable that is not a family favorite or increase the amount of a beloved veggie (carrots!).

My family eat this soup topped with freshly grated parmesan cheese and slices of grainy bread from our favorite bakery.

gluten-free minestrone recipe loaded with vegetables

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, loosely adapted from Bon Appetite.

Healthy and hearty gluten-free minestrone soup recipe

Hearty Minestrone Soup

Yield: 10 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

A quick and hearty minestrone soup recipe. {Gluten-free}

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, diced
2 Celery Stalks, diced*
4 Carrots, diced*
1 bunch Kale or Chard, leaves separated from stems, about 3 cups chopped*
4 cloves Garlic, thinly sliced
2 tablespoons Tomato Paste*
1 28-oz can Crushed Whole Tomatoes*
1 2-oz parmesan rind, optional
1 cup Yukon Gold Potatoes, scrubbed, cut in 1-cm pieces
1 cup Green Beans, cut in 1-inch lengths, I use frozen*
1 15-oz can Cannellini Beans, rinsed
Salt and Pepper, to taste

Instructions

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
Add sliced garlic to sautéed veggies and stir until fragrant, about 30 seconds
Next, add tomato paste to veggies and cook, stirring, about 2 minutes
Stir in tomatoes, already crushed, and scrape up any brown bits that have accumulated on the bottom of the pot
Add herbs, parmesan rind (if using), and 6 cups water and bring to a boil
Finally, add potatoes to the soup mixture, reduce heat, and simmer until potatoes are tender, about 20-25 minutes
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
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

Nutrition Information:

Yield: 10
Amount Per Serving: Calories: 121Sodium: 115mgFiber: 5.4gProtein: 4.5g

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

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healthy and hearty gluten-free minestrone soup recipe that is packed with veggies

Scarlet

Monday 19th of February 2018

This looks like a nice hearty nutritious soup- perfect for this time of year! I have to try this recipe. Thanks!

Meredith

Thanks Scarlet! This is minestrone soup is a favorite meatless dinner of mine... it goes so well with cheese-y toast or an avo toast, which is my favorite!!

Judi

Wednesday 4th of January 2017

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

I hope you enjoy the recipe - oh, and the soup is a wonderful easy lunch too!