📝 About This Recipe
This vibrant Italian Minestrone is a celebration of the harvest, bringing together the earthy richness of simmered aromatics and the bright pop of seasonal vegetables. By using premium gluten-free pasta and a slow-developed tomato broth, we create a hearty, comforting bowl that feels like an embrace from a nonna's kitchen. It is naturally fiber-rich, deeply savory, and proves that gluten-free dining never has to compromise on authentic Mediterranean soul.
🥗 Ingredients
The Soffritto Base
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch rounds)
- 2 pieces Celery Stalks (sliced into 1/4-inch crescents)
- 4 cloves Garlic (minced)
Vegetables and Legumes
- 2 medium Zucchini (quartered lengthwise and sliced)
- 1 large Russet Potato (peeled and cut into 1/2-inch cubes)
- 15 ounces Cannellini Beans (one can, drained and rinsed)
- 2 cups Lacinato Kale (stems removed, leaves roughly chopped)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
The Broth and Seasoning
- 2 tablespoons Tomato Paste (double concentrated)
- 14.5 ounces Diced Tomatoes (one can, with juices)
- 6 cups Vegetable Broth (low sodium, certified gluten-free)
- 1 teaspoon Dried Oregano
- 2 pieces Bay Leaf (dried)
- 1 piece Parmesan Rind (optional, for deep umami flavor)
Pasta and Garnish
- 1 cup Gluten-Free Ditalini or Elbows (corn or rice-based pasta)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Parmesan Cheese (freshly grated for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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2
Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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4
Add the cubed potato and green beans, tossing them to coat in the tomato-oil mixture.
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5
Pour in the diced tomatoes (with juice) and the vegetable broth. Add the bay leaves, dried oregano, and the Parmesan rind if using.
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6
Bring the liquid to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15 minutes.
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7
While the soup simmers, bring a separate small pot of salted water to a boil. Cook the gluten-free pasta for 2 minutes less than the package directions suggest (al dente). Drain and set aside.
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8
Add the zucchini and the rinsed cannellini beans to the main soup pot. Simmer for another 10 minutes until the zucchini is tender but not mushy.
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9
Stir in the chopped kale and cook for 3-4 minutes until wilted and bright green.
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10
Remove the bay leaves and the Parmesan rind. Taste the broth and season with salt and freshly cracked black pepper as needed.
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11
Add the pre-cooked gluten-free pasta into the soup just before serving, allowing it to warm through for 1 minute.
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12
Ladle the hot soup into bowls. Garnish generously with fresh parsley, a drizzle of extra virgin olive oil, and grated Parmesan.
💡 Chef's Tips
Always cook gluten-free pasta separately from the soup broth; GF pasta releases a lot of starch and can become gummy if cooked directly in the soup. Don't skip the Parmesan rind! It acts as a natural 'flavor bomb' that adds a salty, savory depth to the vegetarian broth. For the best texture, dice your vegetables into uniform sizes so they cook evenly and fit perfectly on a spoon. If you plan on having leftovers, store the pasta and soup in separate containers so the pasta doesn't absorb all the liquid and turn mushy overnight. Feel free to swap the kale for spinach or Swiss chard depending on what is freshest at your local market.
🍽️ Serving Suggestions
Serve with a side of toasted gluten-free sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled Pinot Grigio or a light-bodied Chianti. A simple arugula salad with a lemon-lemon vinaigrette provides a bright contrast to the hearty soup. For a vegan version, omit the Parmesan rind and cheese garnish, replacing them with a spoonful of nutritional yeast or vegan pesto.