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Classic Minestrone Soup with Gluten-Free Noodles Recipe

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Ingredients

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For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 bell pepper, diced (any color)
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup gluten-free noodles (such as brown rice or quinoa pasta)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

Sauté the Vegetables

  • In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery, sautéing until the vegetables soften, about 5-7 minutes.

Add Remaining Vegetables

  • Stir in the zucchini and bell pepper, cooking for an additional 3-4 minutes until slightly tender.

Incorporate Broth and Tomatoes

  • Pour in the diced tomatoes with their juices and vegetable broth. Bring the mixture to a simmer.

Add Beans and Seasoning

  • Stir in the kidney beans, oregano, basil, salt, and pepper. Allow the soup to simmer for about 10 minutes to let the flavors meld.

Cook the Noodles

  • Add the gluten-free noodles to the pot and cook according to package instructions, typically 7-10 minutes.

Adjust Seasoning

  • Taste the soup and adjust the seasoning with more salt and pepper as needed.

Serve and Garnish

  • Ladle the soup into bowls, garnishing with fresh parsley and optional grated Parmesan cheese before serving.

Nutrition

Find it online: https://succulentrecipes.com/classic-minestrone-soup-with-gluten-free-noodles/