Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Gluten free, vegetable packed Minestrone soup! Nothing better than a cozy bowl of soup during the Winter, and this one quickly just became on of my favorites!
This soup is not only gluten free, but also vegetarian (and can be kept vegan)! It’s made with super simple ingredients to keep the recipe as easy as possible for a delicious and nourishing weeknight dinner.
The secret is out, we are having a baby! Our sweet little love is arriving in July 🙂 I want to say a HUGE thank you for the amount of love and sweet messages we received since announcing. You are all the absolute best! xo
The reason I bring this up is because my food aversions and nausea have been quite awful lol. I am slowly getting back to my healthy eating habits, and one of my go-to meals lately is a good bowl of soup! It’s easy fro me to digest, simple to make, and so satisfying (especially with somer buttery toasty bread on the side). I have been craving a good Minestrone, so I am so happy to get this one on the blog!
This soup is packed with a variety of vegetable for an amazing variety of nutrients:
The beans also add some great fiber to the soup in addition to all the amazing veggies.
Can I add protein to this soup?
Definitely! I recommend cooking up some ground beef, chicken, or Italian sausage on the side and serving with the soup. Alternatively, you can shred up a rotisserie chicken and add that in as well!
While traditional Minestrone is not made with these proteins added in, I’m all for it for a more filling and balanced meal!
While you may be tempted to use chickpea or lentil pasta for this soup, I recommend that you don’t! I find those types of pastas fall apart/get mushy MUCH more easily, which isn’t desired for this soup. I would recommend sticking with a rice or quinoa pasta!
This gluten free Minestrone is the best cozy dinner. It’s simple and loaded up with nourishing ingredients. I am so excited to hear what you think of this one! Enjoy! xo
1 (15 oz) can cannellini or kidney beans, drained and rinsed
1 (28 oz) can fire roasted diced tomatoes
6 cups low sodium vegetable broth*
1 tsp sea salt
1 tsp Italian seasonings
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Black pepper, to taste
1 + 1/2 cups gluten free elbow or shell pasta (*I recommend brown rice or quinoa based pasta. Chickpea pasta will tend to fall apart)
2–3 handful of baby spinach
Grated parmesan, for serving (optional)
Heat a large stockpot or Dutch oven over medium heat with the olive oil. Once hot, add diced onion. Cook, stirring occasionally, for 3-4 minutes.
Stir in garlic, celery, carrot, and zucchini. Allow to cook for another 4-5 minutes.
Add green beans, beans, tomatoes, broth, and all of the seasonings. Give everything a good stir, then bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 5-7 minutes.
Stir in pasta and cook for another 10-15 minutes, until pasta is cooked to al dente (be careful not to overcook). Stir occasionally.
Turn off heat. Stir in baby spinach and allow to wilt. Taste and add any extra salt or seasonings if desired. Serve with parmesan (optional) and toasted bread if desired. Leftovers can be stored in the refrigerator for up to 5 days.
*I recommend having some extra broth on hand incase you need it to reheat leftovers, as the pasta will naturally absorb some of the liquid.