Is this turning into a soup blog? Perhaps. Every winter I crave soup all season long. It’s the perfect meal to cozy up to and keep warm with during these long cold New England winters. This gluten-free minestrone soup recipe is one of my all-time favorites!
When I was in high school I worked at a nursing home as a waitress. Every dinner shift we’d have a soup of the day. Whenever I’d come in and see the soup of the day was minestrone soup, I knew it was going to be a good shift. The tomato base plus the combination of vegetables and pasta makes it a mixture of all my favorite foods. This gluten-free take on the Italian classic is one your whole family is bound to enjoy.
I’ve mentioned Banza pasta before in previous posts, and I firmly believe it’s the perfect substitute for pasta in this recipe. Minestrone soup traditionally includes beans and elbow macaroni. Banza pasta is pasta made from chickpeas. By replacing the beans and pasta with this brand of noodle, the soup becomes gluten-free and is able to maintain a similar flavor profile.
Ingredients Needed
- Olive oil: We’ll need 2 tbsp of olive oil to cook the vegetables.
- Yellow Onion: We’ll need one yellow onion, diced, for this minestrone soup recipe. I recently learned the trick of keeping a damp paper towel next to the onion while you chop it to prevent your eyes from watering. It worked for me when I tried it!
- Minced garlic: For this minestrone recipe, we’ll use 4 cloves of minced garlic. In my opinion, you can never have too much garlic, so feel free to add more.
- Celery: We’ll use 3 stalks of celery, diced.
- Carrots: You’ll need two medium carrots peeled and diced.
- Oregano: For seasoning, you’ll need 1 tsp of oregano. Again, the amount you use can be customized to your taste preference.
- Basil: We’ll use 1 tsp of basil for this recipe. You can either use dried basil like the one linked, or fresh basil if you have been growing some.
- Salt and pepper: Add salt and pepper to taste.
- Diced tomatoes: You’ll need one 28 oz can of diced tomatoes (ideally with no salt added) for this minestrone soup recipe.
- Crushed tomatoes: You’ll also need one 14 oz can of crushed tomatoes for this recipe. I’ve linked an option from Amazon, but you can find these at all grocery stores.
- Chicken bone broth: As mentioned in previous posts, I’m a big fan of replacing broth in a recipe with bone broth for the added health benefits. For this recipe, we’ll need 6 cups of chicken bone broth. You can also use regular chicken broth if you’d prefer.
- Banza elbow pasta: We’ll need 1.5 cups of Banza pasta for this recipe. Ideally, you’d use the elbow shape for this recipe, however, I used rotini and it came out great.
How to Make this Gluten-Free Minestrone Soup Recipe
To make this gluten-free minestrone soup recipe at home follow the instructions below:
Heat the olive oil in a large pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes. Then, add the garlic and cook for 30 seconds. Next, add the celery and carrot and cook until they begin to soften for about 5 minutes.
Stir in the dried oregano, basil, salt, and pepper to taste. Cook for 3 more minutes.
Add the diced and crushed tomatoes and the chicken bone broth to the pot and bring to a boil.
Reduce the heat to medium-low and simmer for 10 minutes.
Stir in the Banza pasta and cook until the pasta and vegetables are tender about 10 minutes.
Serve warm and enjoy!
Recipe Tips
Answering any questions you may have about this gluten-free Minestrone soup recipe. If you don’t see the answer to your question below feel free to leave a comment!
Making this recipe vegan
This minestrone soup recipe is already vegetarian, and very easy to make vegan. The only animal product used in this soup recipe is chicken bone broth. If you’d like to make this a vegan minestrone soup recipe simply replace the 6 cups of chicken bone broth with 6 cups of vegetable broth.
Adding beans
Because I used Banza pasta in this recipe I decided against using beans, since the pasta is made from chickpeas. However, if you decide to make this recipe with another type of gluten-free pasta, feel free to add in any beans of your choosing. I personally love cannellini beans, but also think navy beans and garbanzo beans would be great in this recipe.
Gluten-Free Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 2 medium carrots diced
- 1 tsp oregano
- 1 tsp basil
- salt and pepper to taste
- 28 oz diced tomatoes
- 14 oz crushed tomatoes
- 6 cups chicken bone broth
- 1.5 cups Banza pasta
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 30 seconds. Add the celery and carrot and cook until they begin to soften for about 5 minutes.
- Stir in the dried oregano, basil, salt, and pepper to taste. Cook for 3 more minutes.
- Add the diced and crushed tomatoes and the chicken bone broth to the pot and bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the Banza pasta and cook until the pasta and vegetables are tender about 10 minutes.
- Serve warm and enjoy!
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Rich Clement says
The best part is the left overs as it is even better on the second day.
madeofeverythingnice says
Couldn’t agree more! It’s so good the next day!
SC2012 says
Perfect meal for a winter day!
madeofeverythingnice says
Agreed! 🙂