Gluten-Free Italian Minestrone

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 cup cooked protein (shredded chicken, cooked beef, cooked lentils, or drained and rinsed beans)
• 2 cups diced mixed vegetables (e.g., onion, carrots, celery, potatoes, zucchini)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained (optional) Shop
• 2 tbsp olive oil
• 1/2 cup gluten-free pasta (such as small shells or ditalini) Shop
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the minced garlic and diced onion, sautéing until softened and fragrant, about 3-4 minutes. The onions should become translucent.
2. 2 If using pre-cooked protein like shredded chicken or beef, add it to the pot now and stir for about 1 minute to warm through. If using beans or lentils, they will be added later with the stock.
3. 3 Add the diced mixed vegetables to the pot and stir them with the aromatics for about 2-3 minutes, allowing them to begin to soften slightly. The vegetables should release a pleasant aroma.
4. 4 Pour in the gluten-free stock and the optional diced tomatoes (with their juice). If using beans or lentils, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the vegetables are tender when pierced with a fork.
5. 5 Stir in the gluten-free pasta and continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is cooked al dente. If you prefer a thicker soup, whisk the cornstarch slurry into the simmering soup and cook for an additional 2-3 minutes until it has thickened to your desired consistency.
6. 6 Taste the minestrone and season with salt and black pepper as needed. Serve hot, garnished with fresh herbs if desired.

Nutrition (per serving)

Tips & Notes

• Gluten-free pasta soaks up broth and gets soft. Cook it separately and add it to each bowl if you plan to have leftovers.
• Add a Parmesan rind to the simmering minestrone for a richer flavor, then remove it before serving.
• Cut the mixed vegetables to the same size so they cook evenly in the minestrone.

Common questions