Name: Gluten-Free Minestrone Soup with White Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion (diced); 3 medium carrots (diced); 2 stalks celery (large, diced); 2 cloves garlic (minced); 6 cups chicken broth (preferably organic*); 2 tablespoons tomato paste; 14 oz. crushed tomatoes (can, with liquid); 28 oz. cannellini beans (2 cansbof 14 oz, drained and rinsed); ½ cup white quinoa (rinsed and drained**); 2 large bay leaves; 3 Parmesan cheese rind (3" chunk); 1 tablespoon Italian seasoning; 3 cups baby spinach (roughly chopped); ¼ cup parsley (frrsh, chopped); Sea salt (to taste); black pepper (to ); 1-2 oz. Parmesan cheese (freshly grated)

Gluten-Free Minestrone Soup with White Beans

Gluten-Free Minestrone Soup with White Beans is a delicious and hearty soup made with a variety of vegetables, including tomatoes, carrots, celery, and zucchini, along with white beans. This soup is typically seasoned with herbs like basil, oregano, and thyme, and can be served with gluten-free pasta or rice. It's a flavorful and nutritious option for those who are looking for a gluten-free meal.

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Prep Time 15

Cook Time 40

Total Time 55

Course Lunch

Cuisine American, Italian

Servings servings

Calories 123 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion diced
3 medium carrots diced
2 stalks celery large, diced
2 cloves garlic minced
6 cups chicken broth preferably organic*
2 tablespoons tomato paste
14 oz. crushed tomatoes can, with liquid
28 oz. cannellini beans 2 cansbof 14 oz, drained and rinsed
½ cup white quinoa rinsed and drained**
2 large bay leaves
3 Parmesan cheese rind 3" chunk
1 tablespoon Italian seasoning
3 cups baby spinach roughly chopped
¼ cup parsley frrsh, chopped
Sea salt to taste
black pepper to
1-2 oz. Parmesan cheese freshly grated

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Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
Add the chicken broth, tomato paste, crushed tomatoes, white beans, quinoa, bay leaves, and Parmesan rind. Sprinkle with Italian seasoning and additional salt and black pepper, if desired, and stir to combine.
Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and gently simmer until the quinoa is cooked through, approximately 15-20 minutes.
Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes. Remove from heat and discard the bay leaves and remaining cheese rind. Serve immediately sprinkled with freshly grated Parmesan cheese, if desired. Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Notes

*For a thinner soup, add additional chicken broth.

** Potential for gluten cross-contamination exists with quinoa. If this is a concern, either eliminate completely, or replace with buckwheat or gluten-free pasta.

Nutrition

Calories: 123kcal (6%)Carbohydrates: 12g (4%)Protein: 6g (12%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mg (3%)Sodium: 1117mg (49%)Potassium: 428mg (12%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 1992IU (40%)Vitamin C: 17mg (21%)Calcium: 134mg (13%)Iron: 2mg (11%)

Keyword beans, gluten-free

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Gluten-Free Minestrone Soup with White Beans