Gluten-Free Minestrone Soup (In 30 Minutes!)

Gluten-Free Minestrone Soup - Lexi's Clean Kitchen

This Gluten Free Minestrone Soup takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week! Made in partnership with Pacific Foods!

Gluten-Free Minestrone Soup

I am so excited to partner with my friends at Pacific Foods to bring you today’s DELICIOUS recipe. I love that they are committed to sourcing organic and as locally as possible, and using trusted suppliers for quality and traceability. No GMOs for them!

Growing up, a hearty minestrone soup was one of my favorites. Luckily for my mom, it also had tons of veggies in it which I never seemed to mind! This gluten-free version has all the flavors, herbs, and veggies you love in a classic minestrone soup!

What vegetables should I put in minestrone soup?

  • Green beans
  • Carrots
  • Celery
  • Kale
  • Spinach
  • Onion
  • Garlic
  • Zucchini

Gluten-Free Minestrone Soup

Want more soup recipes? 

Watch me make this dish on Facebook Live HERE!

5.0 rating
2 reviews

Minestrone Soup


Yield 8
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes



Author: Lexi
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Ingredients

Directions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7.  Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Recipe Notes

  1. When reheating this soup, feel free to add more vegetable broth as necessary.
  2. I add the pasta as serving to avoid it soaking up all of the liquid. If saving the pasta for later, place in a tupperware tossed with a little olive oil to avoid the pasta hardening and sticking together.

Nutrition

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This post is sponsored by Pacific Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

3 comments
October 8, 2017

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3 Responses

  1. Oh, it’s 31 degrees here today and snow is falling! I love soups and this one sounds yummy! Minestrone is one of my favorites. I really love your hint about the pasta! Using the gluten free pasta, it certainly tends to fall completely apart when re-heating the soup. What a great idea! Thank you Lexi!!

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