Minestrone soup has been a favorite of mine for years. I went on a cruise with my mo for her 70th birthday a few years ago and had the most delicious minestrone soup. I asked the chef for the recipe and to my surprise and delight he gave it to me!
Gluten-Free Minestrone Soup with White Beans
This recipe is gluten free,vegan, but most importantly delicious. We love to bring you recipes that make you smile and this one is sure to bring smiles and laughter along with a few oohhs and ahhs. I loved eating this soup when we were on the cruise and have since enjoyed recreating it at home.
I can not rave enough about how delicious this soup turned out. I absolutely love it. I hope you will too. While on that cruise we tried a ton of new dishes and will be sharing those here too. Stay tuned 🙂
How to make minestrone soup
To make minestrone soup start with fresh ingredients. Get the freshest parsley, garlic cloves, and onions you can find. Make sure your carrots are medium sized and sweet. I used Hunts® tomato paste and 6 tomatoes from my garden that I crushed using a potato masher. Starting with fresh ingredients is the key to recreating this dish perfectly.
What do I serve with minestrone soup?
I love these cheddar bay biscuits with my minestrone soup. You can make cornbread, or have a salad with it and be perfectly happy. On the cruise it was served with a crunchy baguette and a focaccia bread. I also had a chef's salad with mine. Any starch or salad will pair well with this soup. If you want to add protein and are not vegan or vegetarian you can add some pan seared cubed beef or chicken breast to the soup.
What other spices do I add to minestrone soup?
Want to spice things up a bit? Try adding in one of our favorite spices from Flatiron Pepper company. their spices will add flavor to any meal and a little heat. They have really created the perfect blend of peppers to add flavor and heat but not too much heat that it over powers the dish. Pick your level of heat and let me know what you think. Our favorite so far is Dark and Smoky.
Where can I find more great soup recipes?
BLUE PLAN: 3 Points
GREEN PLAN: 6 Points
PURPLE PLAN: 2 Point
2 T. extra virgin olive oil
1 medium yellow onion, diced
3 medium carrots, diced
2 large celery stalks, diced
2 garlic cloves, minced
6 c. vegetable broth, preferably organic*
2 T. tomato paste
1 14-oz. can crushed tomatoes, with liquid
2 14-oz. cans cannellini beans, drained and rinsed
½ c. white quinoa, rinsed and drained**
2 large bay leaves
1 t. Italian seasoning
3 c. baby spinach, roughly chopped
¼ c. fresh parsley, chopped
Sea salt and black pepper, to taste
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 vegetable broth, tomato paste, crushed tomatoes, white beans, quinoa, and bay leaves. 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. Serve immediately sprinkled with additional chopped parsley, if desired. Enjoy!