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.
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
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
