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Minestrone Soup with Gluten-Free Noodles: Cozy Italian Comfort

minestrone-soup-with-gluten-free-noodles
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This Classic Minestrone Soup with Gluten-Free Noodles is a hearty, Italian-inspired vegetable soup made with wholesome ingredients like zucchini, kale, carrots, and kidney beans. Layered with rich flavors from tomato paste, herbs, and aromatics, it’s the perfect cozy dish for colder months — vegetarian, gluten-free, and easily made vegan.

Ingredients

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  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 leek, white and green parts only, thinly sliced into half moons
  • 5 cloves of 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, or to taste
  • 1 (14 oz) can diced fire roasted tomatoes
  • 6 cups vegetable or chicken broth
  • 1 bunch lacinato kale, washed and chopped or cut into thin ribbons
  • 1 (14 oz) can kidney beans, drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • 6 ounces gluten-free elbow macaroni
  • Fresh herbs and parmesan cheese or dairy-free parmesan to serve

Instructions

1. Heat 3 tablespoons olive oil over medium heat in a large soup pot.

2. Add onion, carrots, celery, leek, garlic, and kosher salt. Sauté for 12–14 minutes, stirring occasionally, until onions are translucent and veggies begin to caramelize.

3. Add zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes (if using), and black pepper. Sauté for another 3–4 minutes until tomato paste darkens and zucchini softens.

4. Add fire roasted tomatoes and broth. Bring to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes until zucchini is tender and soup is slightly reduced.

5. While soup simmers, cook the pasta according to package instructions. Drain and set aside.

6. Add kidney beans, chopped kale, and parsley to the soup. Simmer for another 4–5 minutes until kale is wilted and bright green.

7. Season to taste with salt and pepper.

8. If serving all at once, stir in the cooked pasta. If storing leftovers, add pasta individually to each serving bowl to avoid sogginess.

9. Top with fresh herbs and parmesan or dairy-free parmesan and serve hot.

Notes

Storage: Cool completely and transfer to an airtight container. Refrigerate for up to 5 days.

 

Freezing: Freeze the soup without the pasta and add freshly cooked pasta when reheating.

 

Reheating: Reheat on the stovetop over low heat or in the microwave until warmed through.

 

Tips:

– For added protein, stir in cooked sausage or white beans.

– Use vegan parmesan to keep the dish completely plant-based.

– Adjust spices to taste and add more chili flakes if you like heat.

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