Simple Minestrone Soup with Gluten-Free Noodles Recipe

Simple Minestrone Soup with Gluten-Free Noodles Recipe makes for a hearty, comforting meal that’s easy on the tummy and friendly for those avoiding gluten. If you’ve ever thought minestrone was just a fancy vegetable soup, wait till you see how adding gluten-free noodles takes it up a notch.

Minestrone Soup with Gluten-Free Noodles Recipe

This soup hits all the right notes. It’s packed with veggies, full of flavor, and the gluten-free noodles mean no one has to miss out on the fun. Plus, it’s a one-pot wonder that’s perfect for busy days when you want something nourishing without spending hours in the kitchen. Ever noticed how soups like this just get better the next day? That’s the kind of meal worth making in a big batch.

Helpful Tips 

• Use gluten-free noodles that hold up well in soup; some get mushy fast, and nobody wants noodle mush.
• Don’t skip rinsing the beans! It cuts down on any canned bean flavor and makes the soup taste fresher.
• If you want a thicker soup, mash a few beans against the side of the pot before stirring them in.
• Make extra broth ahead of time and freeze it – it makes throwing this soup together even quicker.

Adaly Kandice

Simple Minestrone Soup with Gluten-Free Noodles

A hearty and healthy minestrone soup made with gluten-free noodles, perfect for those with gluten sensitivities.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 210

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup gluten-free noodles
• 1 cup green beans, chopped
• 1 cup kidney beans, rinsed and drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

 

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.
3. Add diced tomatoes, vegetable broth, green beans, kidney beans, basil, and oregano.
4. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
5. Add gluten-free noodles and cook according to package instructions until tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.

Notes

Use gluten-free noodles to accommodate dietary restrictions. Feel free to add other vegetables like zucchini or spinach. This soup stores well and can be frozen for later meals.

Variations I’ve Tried

I’ve played around with this recipe more times than I can count. Sometimes I swap the gluten-free noodles for quinoa or rice if I’m feeling adventurous or want a grain boost. Adding a handful of kale or spinach near the end gives it a fresh twist. And if you like a little heat, a pinch of red pepper flakes does wonders. What’s your favorite way to mix up a classic soup?

Mistakes to Avoid

• Overcooking the noodles. They cook quickly and can turn to goo if left too long. Add them near the end and keep an eye on them.
• Skipping the seasoning step. A pinch of salt and pepper at the end can make a huge difference.
• Using watery or bland broth. A good-quality vegetable broth makes all the difference in flavor.

Leftovers and Storage

This soup tastes even better the next day, so save some for lunch or dinner the following day. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water if it thickens too much. You can also freeze portions for up to 2 months perfect for those “I need comfort food” emergencies.

This soup keeps things light but filling, with plenty of fiber and protein from the beans and veggies. It’s a great way to sneak some greens into your day without even noticing. Plus, the gluten-free noodles mean everyone can enjoy it without worry. Who knew simple could taste this good?