This Gluten Free Minestrone recipe came together on a recent snowy weekday. I woke up to an email from my daughter’s school announcing that school was closed for the day due to a huge snow storm the night before. Knowing I wouldn’t have the opportunity to get out to the store that day, I rummaged through my refrigerator and pantry looking for inspiration. Luckily I had a variety of vegetables (fresh and canned) as well as gluten free pasta and I always keep broth in my pantry.
The wonderful thing about a minestrone soup is how versatile it can be. You can use whatever vegetables you have at home and almost any shape of pasta will work as well. It also comes together so fast and simple.
My kids joined a group of neighborhood kids outside to play in the snow while I threw together this soup in no time at all. As wet hungry kids piled back into the house and sat around our kitchen table, I passed out bowls of this hearty, healthy soup and was entertained as I listened to the kids go around the table and ALL exclaim how yummy this minestrone was. I even heard from another mother later that afternoon that her non-vegetable eating son had told her how good this soup was. Now that’s a win!
I served mine with hot chocolate that day, but you can serve it with your beverage of choice!
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- 3 T olive oil
- 1 onion – chopped
- 4 cloves garlic – minced
- 2 celery stalks – diced
- 1 large carrot – diced
- 1 c cut green beans – fresh or frozen
- 1 c zucchini – sliced & quartered
- 1 28oz can of diced tomatoes
- 6 c chicken or vegetable broth
- 2 t fresh thyme
- 2 t fresh oregano
- 2 t fresh rosemary
- 1 t kosher salt
- 1 t fresh ground pepper
- 3 c gluten free pasta
- Heat oil on medium high heat.
- Saute onion, celery, and carrot for 5 minutes (until onion is translucent).
- Add garlic and zucchini and stir for 1 more minute.
- Add green beans, tomatoes and broth and herbs* and bring to a boil.
- Once liquid is boiling, add the pasta and cook for the time indicated on the pasta instructions.
- Remove from heat and serve.
*Helpful tip – if you don’t like bits of herbs in your minestrone, make a bouquet garni by adding your herbs to a small square of cheesecloth and tie the bundle with a piece of kitchen twine, or take a sprig of each herb and tie together with a piece of kitchen twine and remove bundle before serving.
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