Classic Minestrone Soup with Gluten-Free Noodles

Introduction

As the weather turns crisp and cool, there’s nothing quite like a steaming bowl of minestrone soup to warm the heart and soul. I recently made this Classic Minestrone Soup with gluten-free noodles, and it was an instant hit with my family. The rich flavors from the sautéed vegetables combined with the heartiness of the beans and pasta made for a filling, nutritious meal. My kids loved the vibrant colors, and even my picky eater couldn’t resist going back for seconds. This soup not only satisfies the taste buds but also nourishes the body, making it a staple in our kitchen for the season.

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 leek, white and green parts only, thinly sliced
• 5 cloves 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
• 1 14-ounce can fire-roasted diced tomatoes
• 6 cups vegetable or chicken broth
• 1 bunch lacinato kale, washed and chopped
• 1 14-ounce can kidney beans, drained and rinsed
• 2 tablespoons chopped fresh parsley
• 6 ounces gluten-free elbow macaroni
• Parmesan or dairy-free parmesan (optional, for serving)
• Fresh herbs (for garnish)

Instructions

Sauté the Vegetables

1. Heat olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, celery, leek, garlic, and kosher salt. Sauté for 12-14 minutes, stirring occasionally, until the onion becomes translucent and the vegetables start to caramelize.
3. Stir in the zucchini, tomato paste, oregano, poultry seasoning, chili flakes (if using), and black pepper. Cook for another 3-4 minutes until the tomato paste darkens slightly and the zucchini begins to soften.

Add Liquids

4. Pour in the fire-roasted tomatoes and broth. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered on low for 15-20 minutes, allowing the zucchini to soften and the flavors to meld.

Cook the Pasta

5. While the soup is simmering, cook the gluten-free elbow macaroni according to the package instructions. Once cooked, drain the pasta and set it aside.

Add Beans and Kale

6. Add the kidney beans, kale, and parsley to the soup. Let it simmer for another 4-5 minutes, just until the kale wilts but remains bright green. Season the soup with additional salt and pepper to taste.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 280

Preparation Time

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes

How to Serve

• Ladle the soup into individual bowls.
• Top with freshly grated Parmesan or dairy-free parmesan, if desired.
• Garnish with fresh herbs for an added touch.
• Serve with crusty gluten-free bread for dipping.
• Drizzle with a bit of olive oil for extra flavor.

Additional Tips

1. Use Fresh Herbs: Fresh herbs like basil or thyme can enhance the flavor of the soup.
2. Customize the Veggies: Feel free to add or substitute any vegetables you have on hand, such as bell peppers or green beans.
3. Thicker Soup: For a heartier soup, blend a portion of the soup before adding the pasta.
4. Pasta Cooking: If storing leftovers, cook the pasta separately to avoid it becoming mushy.
5. Meal Prep: This soup can be made ahead of time and stored in the fridge for a few days or frozen for later use.

Recipe Variations

• Add Protein: Include cooked chicken or sausage for an extra protein boost.
• Different Beans: Swap kidney beans for cannellini or chickpeas for variety.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce for some heat.
• Vegetarian Option: Ensure you use vegetable broth to keep it vegetarian.
• Pasta Types: Substitute the elbow macaroni with any gluten-free pasta shape you prefer.

Serving Suggestions

• Pair with a side salad for a complete meal.
• Serve with gluten-free garlic bread for a comforting touch.
• Add a dollop of pesto for a fresh flavor twist.

Freezing and Storage

• Freezing: Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.
• Thawing: Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat on the stovetop over low heat, adding a splash of broth if it has thickened too much.

FAQ Section

1. Can I use canned vegetables?

• Yes, but fresh vegetables provide better flavor and texture.

1. What if I don’t have gluten-free noodles?

• Regular pasta can be used if gluten is not a concern.

1. How do I store leftovers?

• Store in an airtight container in the refrigerator for up to 3 days.

1. Can I make this soup in a slow cooker?

• Yes! Sauté the vegetables first, then add them to a slow cooker with broth and tomatoes. Cook on low for 6-8 hours.

1. Can I add more spices?

• Absolutely! Feel free to adjust seasonings to your taste.

1. Is this soup vegan?

• Yes, if you omit cheese and use vegetable broth.

1. What kind of beans can I use?

• Any canned beans like black beans or navy beans will work well.

1. Can I skip the pasta?

• Yes, you can make it a bean and vegetable soup without pasta.

1. How do I prevent the pasta from getting mushy?

• Cook the pasta separately and add it just before serving.

1. Can I use fresh tomatoes?
   • Yes, but you’ll need to peel and dice them first, and you may need to adjust the cooking time.

Conclusion

Classic Minestrone Soup with gluten-free noodles is not just a meal; it’s a celebration of wholesome ingredients and flavors that come together beautifully. Whether you’re looking for a comforting dinner or a nutritious lunch, this soup delivers on all fronts. Its versatility allows for easy customization, making it a fantastic option for families with varying tastes. So, grab your pot, gather the ingredients, and enjoy a delicious bowl of minestrone that will warm you from the inside out!

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