It’s that time of year again. Cold and flu season is just around the corner but for me it is more like soup season… it’s time to get your tool belt full of some good hearty soup recipes to help when sickness strikes. This homemade gluten free minestrone soup recipe is just the ticket!
This soup is a great way to get your family feeling better when they have been down with sickness.
It is packed with meat, healthy fresh vegetables, and some wholesome bone broth. Not to mention it’s filling with the gluten free pasta. There is just nothing better than a warm hearty soup on a cold day.
The best part about this recipe is you can change it up for your taste buds.
Swap out the veggies for the vegetables your family likes, the taste you like, and what you have in your kitchen. If you watch the video below you will see I was out of things, so used what I had in my kitchen to make up for it. It turned out great and was still very delicious!
Top your soup with some freshly grated parmesan cheese and add a slice of homemade gluten free bread slathered in butter on the side and your whole family will be full and satisfied! If you don’t have to be gluten free, pair it with a nice crusty bread and your family will love it.
Gluten Free Pasta Tips:
Cooking gluten free can be so delicious….. but tricky.
Until you start to learn the tricks, things may get real frustrating in the kitchen. But don’t worry, that’s why I’m here!
Adding gluten free pasta to soups have their own tricks needed. Without these simple tips you will end up with soggy, mushy noodles that don’t hold their shape. Nobody wants that!
The first tip I have for you is the brand matters. I hate to say it but not all gluten free noodles are equal, in taste or texture. The best gluten free pasta to use in this recipe is the Jovial Foods gluten free pasta brand. We like to use to shell style, but you can use any shape you’d like.
These are the only gluten free noodles I have been able to add right into the soup to do their cooking without them falling apart! Other brands seem to always get soggy and fall apart when stirred. I buy all my Jovial Foods pasta in bulk on Azure Standard.
If you can’t find Jovial Foods or just want to use what you have on hand thats ok! Simply boil a separate pot of water, cook your noodles until they are soft but still slightly chewy, strain them, and add them to your soup at the end. That way they only have to cook in the soup liquid for a few minutes to finish up.
This will be the best way to keep your noodles in their right shape and not soggy.
Either way, make sure you are eating the soup right when the noodles are done cooking. The longer the pasta sits in the soup past being done, they will start to get soggy.
If you want to make this ahead of time, do everything but the noodles until you are ready to eat!
Ingredient:
- 4 TBSP avocado oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1lb ground beef
- 2 carrots, diced
- 1/2 cup diced celery
- 1 cup green beans
- 1/4 cup tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- pepper to taste
- 2 medium diced tomatoes
- 4 cups beef broth, chicken broth, or vegetable broth
- 10 oz gluten free shell pasta
- 1 jar or 15oz can of garbanzo beans or kidney beans
- 2 cups fresh spinach or kale
- freshly grated parmesan cheese for garnish
How to make homemade gluten free minestrone soup:
- Add avocado oil, onion, garlic, and beef to a heavy bottomed pot. Cook until your meat is all the way cooked.
- Chop carrots, celery, and green beans and add to the pot. Cook on medium heat for about 7 minutes or until soft. Your cooking time will vary depending on how big your vegetables are.
- Add in broth, water, tomatoes, oregano, thyme, salt, and pepper. Cover and cook for about 15-20 minutes.
- After all vegetables are soft, pour in pasta, garbanzo beans, tomato paste, and kale/spinach. Cook until pasta is al dente.
- Serve immediately and garnish with freshly shredded parmesan cheese if desired.
Different variations and substitutions:
The beauty of this recipe is you can make all kinds of substitutions! Here are some of our favorite ways to make substitution’s.
The recipe above is the base recipe, but feel free to change things up. You can use Italian sausage or venison in place of the ground beef. Or simply use no meat at all if you don’t want to add the meat.
Use different style pastas or even homemade if you feel like getting creative in the kitchen. Elbow pasta would be another good one if you don’t have shells.
If you don’t like the traditional vegetables and beans that go with this soup, change them out to what your family does like and will eat. There is a variety of vegetables that you can use.
You’ll see in the video, I was out of onions so dried minced onions was what I used. You can really change just about anything!
This easy minestrone soup is one of my families favorite recipes and we make it often in the winter months. The next time you or someone you know comes down sick, make them a big bowl of this healthy soup! Or don’t wait for someone to get sick and just make it because…. either way it should be on your menu.
Here’s a little tip…make a double batch in a large pot so you have leftover meals for days to come. Pop the leftovers in the freezer and when you are ready for you, defrost, reheat and bam you have a delicious healthy meal on your table!
Homemade Gluten Free Minestrone Soup
This hearty homemade gluten free minestrone soup is a family favorite! Use it as a base recipe and change it up to your families liking.
Ingredients
- 4 TBSP avocado oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1lb ground beef
- 2 carrots, diced
- 1/2 cup diced celery
- 1 cup green beans
- 1/4 cup tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- pepper to taste
- 2 medium diced tomatoes
- 4 cups beef broth, chicken broth, or vegetable broth
- 10 oz gluten free shell pasta
- 1 jar or 15oz can of garbanzo beans or kidney beans
- 2 cups fresh spinach or kale
- freshly grated parmesan cheese for garnish
Instructions
- Add avocado oil, onion, garlic, and beef to a heavy bottomed pot. Cook until your meat is all the way cook.
- Chop carrots, celery, and green beans and add to the pot. Cook on medium heat for about 7 minutes or until soft. Your cooking time will vary depending on how big your vegetables are.
- Add in broth, water, tomatoes, oregano, thyme, salt, and pepper. Cover and cook for about 15-20 minutes.
- After all vegetables are all soft, pour in pasta, garbanzo beans, tomato paste, and kale/spinach. Cook until pasta is al dente.
- Serve immediately and garnish with freshly shredded parmesan cheese if desired.
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