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Gluten Free Minestrone Recipe

Gluten Free Minestrone

  • Author: Caroline Fausel


  • 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 


  1. Heat oil on medium high heat. 
  2. Saute onion, celery, and carrot for 5 minutes (until onion is translucent). 
  3. Add garlic and zucchini and stir for 1 more minute.
  4. Add green beans, tomatoes and broth and herbs* and bring to a boil. 
  5. Once liquid is boiling, add the pasta and cook for the time indicated on the pasta instructions.
  6. 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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