Description

This Classic Minestrone Soup with Gluten-Free Noodles is a hearty and comforting vegetable soup perfect for a nutritious meal. Packed with fresh vegetables, kidney beans, and flavorful seasonings, this recipe is enhanced with gluten-free elbow macaroni, making it ideal for those with gluten sensitivities. Finished with fresh herbs and optional parmesan cheese, this soup delivers a satisfying blend of tastes and textures that warms you up from the inside out.

Ingredients

Scale

Vegetables and Aromatics

3 tablespoons olive oil
1 medium yellow onion, finely diced
3 large carrots, peeled and diced
3 stalks celery, diced
1 leek, thinly sliced
5 cloves garlic, chopped
1 teaspoon kosher salt
1 medium zucchini, diced
1 bunch lacinato kale, washed and chopped
2 tablespoons chopped fresh parsley
Fresh herbs, for garnish (optional)

Seasonings and Tomato

3 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon poultry seasoning
Pinch of chili flakes (optional)
1/4 teaspoon black pepper
1 14-ounce can fire-roasted diced tomatoes

Broth and Beans

6 cups vegetable or chicken broth
1 14-ounce can kidney beans, drained and rinsed

Pasta and Garnish

6 ounces gluten-free elbow macaroni
Parmesan or dairy-free parmesan, for serving (optional)

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Instructions

Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the finely diced onion, peeled and diced carrots, diced celery, thinly sliced leek, chopped garlic, and kosher salt. Sauté everything together for 12 to 14 minutes until the vegetables are translucent and softened, releasing their flavors.
Add Seasonings and Zucchini: Stir in the diced zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes if using, and black pepper. Cook this mixture for 3 to 4 minutes, allowing the tomato paste to deepen in flavor and the spices to toast slightly.
Simmer the Soup: Pour in the fire-roasted diced tomatoes along with their juices and the vegetable or chicken broth. Bring the soup to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes to meld the flavors and tenderize the vegetables further.
Cook the Gluten-Free Pasta: While the soup simmers, cook the gluten-free elbow macaroni according to the package instructions until al dente. Drain and set aside, ready to be added to the soup later.
Finish the Soup: Add the drained kidney beans, chopped kale, and fresh parsley to the pot. Simmer the soup for an additional 4 to 5 minutes until the kale wilts. Taste and adjust seasoning if needed before serving.
Serve: Ladle the hot soup into bowls, adding the cooked gluten-free pasta either mixed in or on the side as preferred. Garnish with fresh herbs and optionally sprinkle with parmesan or dairy-free parmesan cheese for extra flavor.

Notes

For a vegetarian version, use vegetable broth and dairy-free parmesan or omit the cheese entirely.
If you prefer a spicier soup, increase the chili flakes to taste.
Adding pasta to the soup can cause it to thicken over time; if storing leftovers, keep pasta separate and add fresh when reheating.
Feel free to swap lacinato kale with other leafy greens like spinach or Swiss chard.
To make this recipe vegan, confirm that your broth is vegetable-based and use vegan cheese alternatives.