Gluten Free Italian Minestrone Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This hearty, vegetable-packed soup layers tender carrots, celery, and onion with garlic, oregano, and thyme, then builds richness from a rustic tomato paste base simmered in savory broth. Cannellini beans and green beans go in first for a satisfying bite, followed by zucchini and kale that wilt into the pot until everything turns bright and tender. A Parmesan rind lends a savory backbone while it simmers, and a finishing squeeze of lemon juice brightens the whole bowl right before serving. Ladle it up with a scatter of fresh parsley and a drizzle of good olive oil for a cozy, vegetable-forward dinner that eats like a full meal. It's a comforting, big-batch classic that fits beautifully into a gluten free rotation, no matter the season.

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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 oz) diced tomatoes
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 medium zucchini, diced
2 cups green beans, trimmed and cut into 1-inch pieces
2 cups kale, stems removed and leaves roughly chopped
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
1 tsp salt, plus more to taste
1 parmesan rind (optional)
2 tbsp fresh lemon juice

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp 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, oregano, thyme, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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