Description
A hearty and healthy minestrone soup loaded with vegetables and gluten-free noodles, perfect for any season.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 3 large carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 leek (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
- 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
- Heat olive oil in a large soup pot over medium heat. Sauté onion, carrots, celery, leek, garlic, and kosher salt for 12-14 minutes until translucent.
- Stir in zucchini, tomato paste, oregano, poultry seasoning, chili flakes, and black pepper. Cook for 3-4 minutes.
- Add fire-roasted tomatoes and broth. Bring to boil, then simmer uncovered for 15-20 minutes.
- Cook gluten-free macaroni according to package instructions; drain.
- Add kidney beans, kale, and parsley to soup. Simmer for 4-5 minutes until kale wilts. Season to taste.
Notes
Adjust seasoning based on preference; add optional garnishes as desired.
- Prep Time: 15 mins
- Cook Time: 35-40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg