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Classic Minestrone Soup with Gluten-Free Noodles

Classic Minestrone Soup with Gluten-Free Noodles
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If you’re in search of a heartwarming and nourishing meal, look no further than this Classic Minestrone Soup with Gluten-Free Noodles. This delightful recipe is brimming with vibrant vegetables, savory spices, and wholesome gluten-free noodles, making it the ideal dish for any occasion—be it a busy weeknight or a cozy gathering. Not only is it quick to prepare, but it’s also loaded with nutrients, ensuring that every bowl is both comforting and satisfying. Feel free to customize it with your favorite veggies or proteins for an added twist, or enjoy it as is for a classic taste that warms you from the inside out.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 leek, white and green parts only, thinly sliced into half moons
  • 5 cloves of garlic, chopped
  • 1 teaspoon kosher salt
  • 1 medium zucchini, diced
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon poultry seasoning or all-purpose seasoning
  • Pinch of chili flakes (optional)
  • 1/4 teaspoon black pepper, or to taste
  • 1 14-ounce can diced fire roasted tomatoes
  • 6 cups vegetable or chicken broth
  • 1 bunch lacinato kale, washed and chopped or cut into thin ribbons
  • 1 14-ounce can kidney beans, drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • 6 ounces gluten-free elbow macaroni
  • Fresh herbs and parmesan cheese or dairy-free parmesan to serve

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, leek, garlic, and salt until the onions are translucent (12-14 minutes).
  2. Add zucchini, tomato paste, oregano, poultry seasoning, chili flakes (if using), and black pepper. Cook for another 3-4 minutes.
  3. Stir in fire-roasted tomatoes and broth; bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes.
  4. Cook gluten-free elbow macaroni separately according to package instructions. Set aside.
  5. Add kale and kidney beans to the soup; simmer for 4-5 minutes until greens are wilted.
  6. Serve by adding pasta directly to bowls or into the pot before serving.

Nutrition

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