Why You’ll Love This Recipe

This Minestrone Soup is a hearty, wholesome dish filled with vibrant vegetables and comforting flavors. The combination of hearty beans, fresh kale, and gluten-free pasta makes it filling and satisfying. The vegetable broth and spices provide a savory base, while the fire-roasted tomatoes give it a rich depth of flavor. With fresh parsley and Parmesan cheese (or dairy-free Parmesan) to garnish, it’s a cozy and healthy meal the whole family will love.

Ingredients

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-ounce) 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-ounce) 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
Add the Leeks and Garlic: Stir in the sliced leeks and chopped garlic, cooking for another 2-3 minutes until fragrant.
Season the Soup: Add the salt, zucchini, tomato paste, oregano, poultry seasoning (or all-purpose seasoning), chili flakes (if using), and black pepper. Stir everything together and cook for 1-2 minutes to allow the spices to release their aromas.
Add the Tomatoes and Broth: Pour in the diced fire-roasted tomatoes, vegetable or chicken broth, and bring the mixture to a simmer. Allow the soup to simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded.
Add the Beans and Kale: Stir in the kidney beans and chopped kale, and cook for another 5-7 minutes until the kale is wilted and tender.
Cook the Pasta: In a separate pot, cook the gluten-free elbow macaroni according to the package instructions. Once cooked, drain and set aside. (Note: If you prefer the noodles to be softer, you can add them directly to the soup and simmer for an additional 5 minutes.)
Finish the Soup: Add the cooked pasta to the soup, stirring to combine. Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Stir in the fresh parsley just before serving.
Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese or dairy-free Parmesan for a delicious finishing touch. Serve with extra fresh herbs and crusty bread if desired.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Version: This soup is already vegetarian, but if you want to add more protein, you can substitute the kidney beans for chickpeas or cannellini beans.
Spicy Version: For extra heat, add a diced fresh jalapeño or more chili flakes.
Add More Vegetables: Feel free to add extra vegetables like bell peppers, tomatoes, or green beans for added color and texture.
Low-Carb Version: Skip the pasta and add more vegetables or cauliflower rice for a lower-carb version of this soup.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making it even better the next day.
Reheating: Reheat on the stovetop over medium heat, adding extra broth if necessary to adjust the consistency. You can also reheat individual servings in the microwave.

FAQs

Can I make this soup ahead of time?

Yes, Minestrone Soup actually gets better as it sits. You can make it ahead of time and store it in the fridge for a few days. The pasta may absorb some of the broth, so you may need to add a bit more broth when reheating.

Can I freeze this soup?

Yes, Minestrone Soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It will last in the freezer for up to 3 months. When reheating, add extra broth or water to adjust the consistency, as the soup may thicken when frozen.

Can I use a different type of pasta?

Yes, you can use any gluten-free pasta or regular pasta if you’re not following a gluten-free diet. Just be sure to adjust the cooking time based on the pasta type.

Can I use different beans?

Yes, you can use any beans you prefer, such as cannellini beans, chickpeas, or black beans, depending on your taste and preference.

How can I make this soup creamier?

For a creamier texture, you can blend a portion of the soup with an immersion blender or regular blender before adding the pasta. Alternatively, you can stir in a little cream or coconut milk.

Can I use spinach instead of kale?

Yes, spinach works well as a substitute for kale. It will cook much faster, so add it closer to the end of the cooking time.

Conclusion

This Classic Minestrone Soup with Gluten-Free Noodles is the perfect comforting meal for any season. Packed with vegetables, beans, and pasta in a rich, flavorful broth, this soup is not only hearty but also nutritious and filling. With its delicious combination of savory spices, fresh herbs, and tender veggies, it’s a meal that everyone will enjoy. Whether you’re making it for a family dinner or a cozy lunch, this Minestrone Soup is a must-try recipe!

Classic Minestrone Soup with Gluten-Free Noodles

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Print Recipe

This Classic Minestrone Soup with Gluten-Free Noodles is a wholesome, hearty dish filled with vibrant vegetables, beans, and gluten-free pasta. The savory broth, aromatic herbs, and fresh kale make it a comforting and healthy meal perfect for any season.

Total Time: 45 minutes
Yield: 6-8 servings

Instructions

Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
Add the Leeks and Garlic: Stir in the sliced leeks and chopped garlic, cooking for another 2-3 minutes until fragrant.
Season the Soup: Add the salt, zucchini, tomato paste, oregano, poultry seasoning (or all-purpose seasoning), chili flakes (if using), and black pepper. Stir everything together and cook for 1-2 minutes to allow the spices to release their aromas.
Add the Tomatoes and Broth: Pour in the diced fire-roasted tomatoes, vegetable or chicken broth, and bring the mixture to a simmer. Allow the soup to simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded.
Add the Beans and Kale: Stir in the kidney beans and chopped kale, and cook for another 5-7 minutes until the kale is wilted and tender.
Cook the Pasta: In a separate pot, cook the gluten-free elbow macaroni according to the package instructions. Once cooked, drain and set aside. (Note: If you prefer the noodles to be softer, you can add them directly to the soup and simmer for an additional 5 minutes.)
Finish the Soup: Add the cooked pasta to the soup, stirring to combine. Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Stir in the fresh parsley just before serving.
Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese or dairy-free Parmesan for a delicious finishing touch. Serve with extra fresh herbs and crusty bread if desired.

Notes

Vegetarian Version: This soup is already vegetarian, but for extra protein, you can substitute kidney beans with chickpeas or cannellini beans.

Spicy Version: For extra heat, add a diced fresh jalapeño or more chili flakes.

Low-Carb Version: Skip the pasta and add more vegetables or cauliflower rice for a lower-carb version of this soup.

Gluten-Free: This recipe uses gluten-free pasta, but you can adjust the type of pasta based on your preference.

Author: Madelynn
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian