Gluten Free Minestrone with Pasta
Minestrone is one of those soups that feels like a warm hug in a bowl, and this version delivers every bit of that comfort without a trace of gluten. The base builds serious depth the right way — onion, carrots, and celery softened in olive oil, tomato paste cooked down until it turns sweet and jammy, then everything simmered together with cannellini beans, zucchini, and a generous pour of chicken broth. An optional Parmesan rind stirred in during the simmer is a quiet little trick that adds a savory, almost silky richness to the broth you'll notice immediately. The pasta is the detail that matters most here: small gluten-free shapes like elbows or ditalini go in toward the end so they cook just until tender without turning to mush, which is the move that separates a great bowl from a gluey one. Baby spinach wilts in at the very last minute, keeping its color bright and its texture fresh. Finished with freshly grated Parmesan and a few basil leaves, this is a six-serving pot that tastes like it simmered all afternoon — even if your weeknight schedule says otherwise.
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 ½ cups gluten free pasta (small shapes such as elbows or ditalini), uncooked
- 1 parmesan rind (optional)
For serving
- freshly grated parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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