Gluten Free Minestrone Soup – Olive Garden Soup Copycat
Servings: 6
Calories: 159kcal
Ingredients
- 3 tablespoons olive oil
- ½ yellow onion , diced
- 2 large carrots , peeled and diced
- 2 stalks celery , sliced in half lengthwise and chopped
- 2 cloves garlic , minced
- 1 large yellow potato , peeled and diced
- 1 zucchini , cut into rounds and quartered
- 1 (28-ounce) can crushed tomatoes
- 4½ cups gluten-free vegetable broth
- 2 teaspoons Italian seasoning
- ½ - 1 teaspoon kosher or fine sea salt , to taste
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- ½ cup gluten-free small shell pasta
- ½ cup frozen cut green beans
- 1 (15-ounce) can red kidney beans
- 2 cups fresh spinach
- 2 tablespoons fresh Italian parsley
Instructions
- Add olive oil to a large pot and turn the heat to medium. Once warm, place the onion, carrot, and celery in the pot and sauté for 3-5 minutes until soft, stirring occasionally. Add garlic and cook for 1 minute.
- Add potatoes, zucchini, tomatoes, broth, spices, and bay leaf. Stir to combine and bring to a boil. Once boiling, reduce the heat to low and simmer. Place a lid partially covering the pot so that steam can escape. Simmer for 30 minutes.
- While the soup simmers, cook the pasta in a separate pot of salted boiling water according to package directions. (Gluten-free pasta releases a lot of starch, so cooking it in a separate pot will help remove the starchy water, and also avoid overcooking.) Drain and rinse pasta in cold water. Set aside until the soup is almost finished.
- When the soup has simmered for about 30 minutes, add the green beans, kidney beans, and spinach. Allow to simmer for 5-10 minutes. Remove the bay leaf.
- If you will be consuming all the soup in one sitting, add the pasta to the pot. If you will not eat all the soup, add some pasta and soup to individual bowls. Top with fresh parsley.
Notes
Notes:
• Let leftover soup cool completely before placing in an airtight container. Place cooked pasta in a separate container. Will keep for 5 days in the fridge. When ready to serve, add a small scoop of pasta and reheat the soup on the stove or in the microwave. This will prevent the pasta from absorbing too much broth and becoming mushy.
• To freeze, let the soup cool completely before placing in a freezer-safe container or bag. Freeze the soup without pasta. Thaw in the fridge overnight and reheat soup on the stove or in the microwave the next day. Add fresh cooked pasta when serving the soup.
• Let leftover soup cool completely before placing in an airtight container. Place cooked pasta in a separate container. Will keep for 5 days in the fridge. When ready to serve, add a small scoop of pasta and reheat the soup on the stove or in the microwave. This will prevent the pasta from absorbing too much broth and becoming mushy.
• To freeze, let the soup cool completely before placing in a freezer-safe container or bag. Freeze the soup without pasta. Thaw in the fridge overnight and reheat soup on the stove or in the microwave the next day. Add fresh cooked pasta when serving the soup.
Nutrition
Calories: 159kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 611mg | Potassium: 431mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4592IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 1mg