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Gluten-Free Minestrone Soup

  • 15 min
    Prep Time
  • 40 min
    Total Time
  • 8 people
  • 127 per 1 serving


  • 2 ounces uncooked gluten-free elbow pasta (about 3/4 cup)
  • 1 tablespoon extra virgin olive oil
  • 3 carrot, peeled and diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 1/2 cups)
  • 1 extra-large onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 6 cups Pacific Foods™ Organic Vegetable Broth
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 1 1/2 cups fresh or thawed frozen cut green beans


  • Step 1

    Cook and drain the pasta according to the package directions.  While the pasta is cooking, heat the oil in a 5-quart saucepot.  Add the carrots, celery, onion and garlic and cook for 5 minutes or until tender-crisp.

  • Step 2

    Add the tomato paste, Italian seasoning and crushed red pepper and cook and stir for 2 minutes.

  • Step 3

    Increase the heat to high.  Add the broth, kidney beans and green beans and heat to a boil, stirring to scrape up any browned bits from the bottom of the pot.  Reduce the heat to low.  Cook for 15 minutes or until the vegetables are tender.  

  • Step 4

    Stir in the cooked pasta.  Season to taste with salt and pepper.  Serve sprinkled with thinly-sliced fresh basil and grated Parmesan cheese, if desired.


  • A soup like this minestrone is easily customizable and a great way to use up leftover vegetables!  You can add up to 2 1/4 cups additional vegetables in Step 3.  Try adding diced potatoes to make the soup even more hearty!
Calories 127
Total Fat 2 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 607 mg
Total Carb 17 g
Dietary Fiber 4 g
Sugar 4 g
Protein 3 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 6 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.