Gluten Free Minestrone Soup Recipe

Gluten Free Minestrone Soup Recipe from

This minestrone soup is great for using up left over vegetables from previous meals, or raw vegetables that are slightly past their prime.  If you have some cooked beef left over from a pot roast, shred or chop it in small pieces and add it to the soup either at the beginning or in the middle.  If you don’t have some of the vegetables listed you can substitute other kinds of beans, white potato, turnip, escarole, cabbage, spinach, zucchini, or peas.  Minestrone soup typically has pasta in it, but you can leave it out or use gluten free pasta.  Use whatever you have, the soup will be delicious!

Gluten Free Minestrone Soup Recipe
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¼ cup olive oil
1 medium onion, chopped
1 garlic clove, minced
10 cups of chicken broth
2 stalks of celery, sliced thin
1 carrot, peeled and sliced julienne
1 15 oz. can of kidney beans, rinsed
1 20 oz. can of chopped peeled tomatoes
1 bay leaf
½ tsp. dried basil or 1 tsp. pesto
¼ tsp. dried oregano
1/8 tsp. ground cloves or 2 whole cloves
½ tbs. salt
1 bunch kale leaves, deveined and cut in pieces
2 cups cauliflower, separated into small florets
1 medium sweet potato
1/3 cup uncooked rice, or 1 cup cooked rice
½ cup gluten free ditalini

Step 1: Heat olive oil and add onion and garlic. Cook over medium heat until onion is soft.

Step 2: Add chicken broth, celery, carrot, beans and tomatoes. Cook for a few minutes to let vegetables begin to soften.

Step 3: Add bay leaf, basil, oregano, cloves and salt. Heat over medium heat until it begins to simmer. Then turn down to medium-low/low heat for 30 minutes. Skim if necessary.

Step 4: Add in the kale, cauliflower, sweet potato and rice. Cook for 15 minutes. Skim again if necessary.

Step 5: Add ditalini and cook for 10 minutes. Adjust salt to taste.

Step 6: Serve hot with (optional) parmesan cheese sprinkled on top.



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