Gluten Free Minestrone Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium yellow onion, finely diced
02 -
3 large carrots, peeled and diced
03 -
3 stalks celery, diced
04 -
1 leek, white and green parts only, sliced into half moons
05 -
5 cloves garlic, chopped
06 -
1 medium zucchini, diced
07 -
1 bunch lacinato kale, washed and chopped
→ Pantry Items
08 -
3 tablespoons olive oil
09 -
3 tablespoons tomato paste
10 -
1 can (14 oz) fire roasted diced tomatoes
11 -
1 can (14 oz) kidney beans, drained and rinsed
12 -
6 cups vegetable or chicken broth
13 -
6 ounces gluten-free elbow macaroni
→ Seasonings
14 -
1 teaspoon kosher salt
15 -
2 teaspoons dried oregano
16 -
1 teaspoon poultry or all-purpose seasoning
17 -
1/4 teaspoon black pepper
18 -
Pinch of chili flakes (optional)
19 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Get your soup started by heating olive oil in a big pot. Throw in your onions, carrots, celery, leek, and garlic with some salt. Let these cook for about 12-14 minutes, stirring now and then until they're soft and starting to caramelize.
02 -
Now add your zucchini, tomato paste, and all those dried seasonings. Cook for another 3-4 minutes until the tomato paste darkens a bit and your kitchen smells amazing.
03 -
Pour in the tomatoes and broth, bring it to a boil, then turn it down to simmer for about 15-20 minutes until the zucchini's tender.
04 -
While your soup's simmering, cook your gluten-free pasta according to the package directions. Drain it and set it aside.
05 -
Stir in the beans, kale, and fresh parsley. Let it simmer another 4-5 minutes until the kale wilts but stays bright green. Give it a taste and add more salt and pepper if needed.
06 -
If you're eating it all now, add the pasta to the pot. If not, put some pasta in each bowl and ladle the hot soup over top - this keeps the pasta from getting mushy in leftovers.
# Notes:
01 -
Store pasta separately from soup if you plan to have leftovers
02 -
Soup keeps well in the fridge for up to 5 days
03 -
Can be frozen without the pasta for up to 3 months