Gluten-Free Minestrone Soup

Votes: 3
Rating: 4
You:
Rate this recipe!
Created by: Lexi's Clean Kitchen

Prep Time

8minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

8minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Gluten-Free Minestrone Soup

Votes: 3
Rating: 4
You:
Rate this recipe!
Created by: Lexi's Clean Kitchen

Prep Time

8minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

8minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 ribs celery diced
  • 4 carrots diced
  • 2 potatoes diced small
  • 1 cup green beans trimmed and cut into bite size pieces
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. Italian seasonsing more to taste
  • 1 bay leaf
  • 6 cups Pacific Foods Organic Low Sodium Vegetable Broth
  • 1 tsp. fresh thyme more to taste
  • 1 can diced tomatoes 14.4 ounce
  • 1 can kidney beans 15.5 ounce
  • 8 ounces gluten-free pasta
  • 2 cups kale or spinach roughly chopped
  • 1/4 tsp. red pepper flakes or more if desired optional

Instructions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7. Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 ribs celery diced
  • 4 carrots diced
  • 2 potatoes diced small
  • 1 cup green beans trimmed and cut into bite size pieces
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. Italian seasonsing more to taste
  • 1 bay leaf
  • 6 cups Pacific Foods Organic Low Sodium Vegetable Broth
  • 1 tsp. fresh thyme more to taste
  • 1 can diced tomatoes 14.4 ounce
  • 1 can kidney beans 15.5 ounce
  • 8 ounces gluten-free pasta
  • 2 cups kale or spinach roughly chopped
  • 1/4 tsp. red pepper flakes or more if desired optional

Instructions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7. Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!