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Gluten Free Minestrone Soup
Prep time
Cook time
Total time
Best homemade gluten free minestrone soup
Author: Jan Withington
Recipe type: Soup
Serves: 8 servings
Ingredients
- 5 slices bacon, sliced into bite pieces
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup chopped leeks, white part only
- 1 cup chopped celery
- 1 (32 oz.) Swanson beef broth - GF
- 4 cups water
- kosher salt
- ½ teaspoon freshly ground black pepper
- 2 chunks of Parmesan cheese rind
- 3 medium red potatoes, diced
- 1 cup gluten free macaroni or fusilli
- 3 medium tomatoes, diced
- 1 (15 oz.) can kidney beans, rinsed and drained
- ⅔ cup frozen peas, thawed
- 1 cup grated Parmesan cheese for sprinkling
Instructions
- Add the bacon to a large Dutch oven over medium-high heat and cook until browned but not crispy. Remove excess fat if desired.
- Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
- Add the beef stock, water, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 10 minutes covered.
- Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 15 or until potatoes and macaroni are tender.
- Add the kidney beans and peas, and simmer until warmed. Adjust seasoning if necessary.
- Just before serving, sprinkle grated parmesan cheese. Yum!
3 comments
Gluten Free Minestrone Soup
This recipe is a quick and easy soup that has plenty of flavor without the hefty calories. It’s perfect on days when you feel like indulging, no matter how many people are making your meal. The only thing this soup requires is celery and onion. If that’s too much to handle, use one or both of them as substitutes and serve it over pasta or in a cheddar enchilada dish! Here we go…
Ingredients:
12 cups chicken broth
2 cups whole wheat elbow macaroni
½ medium red bell pepper, seeded and diced
1 large onion, thinly sliced
8 cloves garlic, minced
6–10 medium carrots, peeled and diced
¼ teaspoon table salt or 4 tablespoons kosher or sea salt (or more)
½ teaspoon onion powder
2 teaspoons cumin seeds, toasted
2 teaspoons paprika, dried
1–2 bay leaves (optional)
½ cup gluten free Italian dressing mix
Directions:
Bring whole wheat elbow macaroni and enough water to cover to a boil over high heat. Cover and simmer for 10 minutes, or until just tender. Drain. When cooked, dump cooked noodles into a fine mesh filter…
wow, very nice recipes, with excellent pictures.
Oh my dishes! Loved the blog. Time to say bye to my constant favorite gluten free soap spot, hello https://g.page/r/CUZA_lX6rpHCEBM/, as I am now following this recipe for sure.