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, cannellini beans, swiss chard and so much more, it's super nourishing too!

Gluten Free Minestrone vegetarian www.healthygffamily.com
Gluten-Free Minestrone Soup

Cozy, Nourishing and Delicious!

So excited for you to try this Gluten-Free Minestrone Soup!

By now you know you are huge soup fans all year round but especially in the cooler months, and this Gluten-Free Minestrone is a new one in our rotation!

It’s fresh-tasting, cozy, hearty enough to be a meal and so delicious!

Plus, packed with green beans, potatoes, cannellini beans, swiss chard and so much more, it’s super nourishing too!

Gluten Free Minestrone vegetarian www.healthygffamily.com

So let’s make it!

Don’t be deterred by the long list of ingredients! It takes some time to cut everything, but then the soup simmers to perfection and it’s worth it!

Here’s what you need:

Fresh produce:

leeks

garlic

carrots

celery

onions

swiss chard (or kale or collard greens)

green beans

potatoes

basil

Canned or boxed:

extra virgin olive oil

vegetable broth

diced tomatoes

cannelini beans

dried oregano, salt & pepper

gluten-free shells or ditalini pasta

And like I said, after you’ve gathered and chopped all your ingredients, it basically just cooks!

Like with most soups, it starts with a base of carrots, celery and onions sauteed in olive oil. I also use leeks because I love their flavor!

I like to saute the carrots and celery a few minutes first, so that they get a head start cooking as they take longer then the onion and leeks, then add the onions and leeks.

Then stir in the salt, pepper and garlic.

The you add most of the rest of the ingredients — the broth and water, cannellini beans, potatoes, green beans, diced tomatoes and dried oregano, and let it simmer for 30 minutes.

Gluten Free Minestrone vegetarian www.healthygffamily.com

 

After 30 minutes, or when you’re ready to serve, simultaneously cook the gluten-free pasta and add in the swiss chard (or kale or collards).Gluten Free Minestrone vegetarian www.healthygffamily.com

 

I recommend cooking the pasta separately so that it stays freshest and you can control the cooking time.

Then if you have any leftover soup, you can just add fresh pasta, or even enjoy it without! The flavor of the soup is so delicious all on its own!

For the pasta, you can use any brand or shape you love, but I recommend either gluten-free shells or ditalini. The smaller shape works well with the soup and holds its form well.

Here are two brands we love… Banza Shells and Le Veneziane Ditalini (amazon affiliate links)

Summer minestrone Soup gluten free vegetarian www.healthygffamily.com

And, as with all greens, it will look like a ton of Swiss chard initially, but as it cooks, it shrinks down a lot!

Gluten Free Minestrone vegetarian www.healthygffamily.com

 

And that’s it!

Top with fresh basil and parmesan cheese if not dairy-free and you have a  super fresh tasting, nourishing, cozy and delicious meal!

Gluten Free Minestrone vegetarian www.healthygffamily.com

Hope you love it as much as we do!

For more soups, click here.

Some favorites include:

Our Hearty Veggie Bean Soup

Pasta Fagioli Soup

Veggie Bean Chili

Lentil Tomato Soup

Vegetable Bean Soup aka “Nonnie Soup”

PIN it!

Gluten Free Minestrone vegetarian www.healthygffamily.com

Scroll down for recipe and leave a comment if you make it.

Recipe

Gluten-Free Minestrone Soup
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Soup, Dinner
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Ingredients
Minestrone Soup
  • 3 tablespoons extra virgin olive oil
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onions, diced
  • ½- 1 cup leeks, sliced thin
  • ½ teaspoon pepper
  • ½- 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 15.5oz can cannellini beans, drained and rinsed
  • 2 cups water
  • 2 cups bite-sized potatoes, skin left on, cut into approximately ½ 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
Instructions
  1. 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.
  2. Add onion and leaks sauté an additional five minutes or until tender.
  3. Add salt and pepper stir to combine simmer 30 seconds then add garlic start a combine simmer one minute.
  4. Add broth, tomatoes, water, cannellini beans, green beans, potatoes and oregano simmer 30 mins.
  5. 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.
  6. In individual bowls add ¼ cup cooked pasta, Then add soup. Top with grated Parmesan cheese as desired and garnish with fresh basil, and enjoy!
Gluten Free Minestrone vegetarian www.healthygffamily.com

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