Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Minestrone Soup

Gluten Free, Sides, Soup, Vegan, VegetarianRespond to this post »

This is a great soup to have in your back pocket, it’s a chameleon of a soup, honey.  Easily adaptable to whichever vegetables you have on hand. 

As a template I always include onion, celery, carrot, tomato, zucchini, green beans, frozen peas.  Also beans, either canned like cannellini, or a similar dry bean that are cooked separately.  

Then, I veer in two directions. First would be to cook up a small shaped pasta like ditalini, cooked separately and add to each bowl of soup with a big sprinkle of parmesan cheese.  

Or, we might cook up a few turkey sausages and add to the ladled soup.  With a vegan in the house we have become attuned to keeping things separate.  If that is not the case for you, cook the sausage first and continue with the recipe. We finish this verison with a little shower of chopped parsley.

Any version, will certainly be hearty, nourishing and easy to whip up. 

Fabulous leftovers as well……….

Minestrone Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Gluten Free, Sides, Soup, Vegan, Vegetarian

Minestrone Soup


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 3 stalks of celery, chopped
  • 2 large carrots, chopped
  • 2 medium zucchini, chopped
  • 2 cups (approx. 1 lb)chopped green beans
  • 1 1/2 Tbsp kosher salt
  • 2-3 large cloves of garlic
  • 8 cups water, vegetable or chicken stock
  • rind of parmesan cheese if you have on hand
  • 3 medium tomatoes, chopped or 1 - 14 1/2 oz can
  • 1 cup frozen peas


First, chop all the vegetables before starting.

Add olive oil to large pot, heat over medium high heat.

Add onion, celery, carrots, zucchini, green beans and salt if using water, hold back on salt for now is using store bought stock.

Cook 5-7 mins, or until vegetables soften but are not browned.

Add garlic and continue to cook about a minute.

Now add water/stock, tomatoes, and parmesan rind if using.

Reduce the heat to a simmer, cook for 10-15 minutes or until vegetables cooked through.

Remove the parmesan rind and discard.

Scoop out approx.1 1/2 cups of soup and purée in blender, food processor or mash with fork and add back to pot.

Add frozen peas, cook a few minutes, taste for seasoning you may need to add a bit of salt. Serve in warmed bowls with a sprinkle of parmesan cheese/nutritional yeast and a shower of parsley on top.

Customize with cooked pasta, rice, cooked crumbled sausage.

Note: We save the end rind of parmesan cheese in a ziplock bag and pop in the freezer.




You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Response