Gluten-Free Minestrone Soup
A gluten-free and vegetarian soup that's fresh tasting, cozy and hearty enough to be a meal! Made with green beans, potatoes, cannelini beans, swiss chard and so much more, it's super nourishing too!
Servings: 4 -6 servings
Ingredients
Minestrone Soup
- 3 tablespoons extra virgin olive oil
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/2 cup onions diced
- 1/2- 1 cup leeks sliced thin
- 1/2 teaspoon pepper
- 1/2- 1 teaspoon salt depending on taste (I used regular salt, not kosher)
- 3-4 cloves garlic minced (depending on size and preference)
- 4 cups vegetable or chicken broth if not making vegetarian
- 1 can diced tomatoes including liquid
- 1 15.5 oz can cannellini beans drained and rinsed
- 2 cups water
- 2 cups bite-sized potatoes skin left on, cut into approximately 1/2 inch pieces
- 1 cup green beans cut into 1 inch pieces
- 1 teaspoon dried oregano
- 3 cups swiss chard, coarsely chopped (sub kale or collard greens as desired)
For serving
- 1/2 cup basil torn or cut into strips or pieces
- 1- 1 1/2 cups gluten-free Shells or ditalini we love le veneziane- amazon affiliate link pasta (approximately 1/4 cup per bowl)
- grated Parmesan cheese if not dairy-free
Instructions
- In a large dutch oven or soup pan, heat olive oil over medium heat until shimmering but not burning. Add carrots and celery and sauté five minutes.
- Add onion and leaks sauté an additional five minutes or until tender.
- Add salt and pepper stir to combine simmer 30 seconds then add garlic start a combine simmer one minute.
- Add broth, tomatoes, water, cannellini beans, green beans, potatoes and oregano simmer 30 mins.
- When ready to serve, add cook pasta in a separate pot of salted water, AND add Swiss chard/ kale or collards to the soup and simmer an additional 10 minutes.
- In individual bowls add 1/4 cup cooked pasta, Then add soup. Top with grated Parmesan cheese as desired and garnish with fresh basil, and enjoy!
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