Gluten-Free Hearty Minestrone with Cannellini and Herbs

Why You’ll Love This Recipe

• Comforting, tomato-forward broth packed with veggies, beans, and herbs—classic minestrone made gluten-free.
• Cook pasta separately for perfect texture every time (no mushy noodles).
• Flexible: swap in seasonal vegetables or your favorite greens.
• Hearty yet light, meal-prep friendly, and budget-conscious.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, zucchini, green beans, baby spinach, parsley or basil, rosemary (or use dried), lemon (optional)
• Dairy: Grated Parmesan (optional; choose a gluten-free brand)
• Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes (28 oz), gluten-free vegetable broth, cannellini beans (2 cans), small gluten-free pasta (8 oz), bay leaves, dried oregano, dried thyme, red wine vinegar (gluten-free), kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Soup Base

• 2 tbsp extra-virgin olive oil, plus more to serve
• 1 large yellow onion (about 10 oz), small dice
• 2 medium carrots (about 8 oz), small dice
• 2 ribs celery (about 4 oz), small dice
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1/8 tsp red pepper flakes (optional)

Liquids & Seasoning

• 1 can (28 oz) crushed tomatoes
• 6 cups gluten-free low-sodium vegetable broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp finely chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 1–1 1/2 tsp kosher salt, divided, to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tbsp gluten-free red wine vinegar (or 2 tsp fresh lemon juice)

Vegetables & Beans

• 1 medium zucchini (about 8 oz), diced
• 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 packed cups baby spinach (about 4 oz; or use 2 cups chopped kale, stems removed)

Pasta & Finishes

• 8 oz small gluten-free pasta shapes (ditalini, small shells, or elbows)
• 1/4 cup chopped fresh parsley or basil (for serving)
• Finely grated Parmesan, for serving (optional; ensure gluten-free)
• Good extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Chop and measure

Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Dice the zucchini and cut the green beans into 1-inch lengths. Rinse and drain the cannellini beans. Measure out the tomato paste, crushed tomatoes, broth, herbs, and seasonings so you can add them quickly.

Step 2: Sweat the aromatics

Set a large Dutch oven or soup pot over medium heat. Add 2 tablespoons olive oil. When shimmering (350–375°F pan surface), add onion, carrot, and celery with 1/2 teaspoon salt. Cook, stirring occasionally, until softened and lightly translucent, 7–8 minutes. Stir in the garlic and red pepper flakes (if using) and cook 30–60 seconds until fragrant.

Step 3: Build the tomato broth

Stir in the tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, broth, bay leaves, oregano, thyme, rosemary, 1/2 teaspoon more salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer (about 190–200°F), then partially cover and simmer 10 minutes to meld flavors.

Step 4: Simmer the hearty vegetables

Add the zucchini and green beans. Continue simmering, partially covered, until the vegetables are just tender, 8–10 minutes. Taste the broth and adjust salt as needed.

Step 5: Cook gluten-free pasta separately

Meanwhile, bring a large pot of well-salted water to a rolling boil (212°F). Add the gluten-free pasta and cook until al dente—usually 1–2 minutes less than package directions. Drain and rinse briefly under hot water to remove excess starch. Toss with a drizzle of olive oil to prevent clumping.

Step 6: Add beans, greens, and pasta

Stir the cannellini beans and spinach into the soup and simmer 2–3 minutes until the spinach wilts and the beans are heated through. Stir in the cooked pasta. If the soup is thicker than you like, add 1/2–1 cup hot water or broth to loosen.

Step 7: Finish and serve

Remove bay leaves. Stir in the red wine vinegar (or lemon juice). Taste and adjust salt and pepper. Ladle into warm bowls and finish each serving with a generous splash of good olive oil, chopped parsley or basil, and a sprinkle of Parmesan if desired.

Pro Tips

• Cook the pasta separately and add just before serving to keep it from becoming mushy and soaking up all the broth.
• Salt in layers: a little with the aromatics, a little in the broth, and a final adjustment at the end for balanced seasoning.
• Broth thickness is flexible. Add extra hot broth or water for a soupier bowl; simmer uncovered a few minutes to reduce for a stew-like texture.
• For extra savoriness, simmer a Parmesan rind in the pot; remove before serving (ensure the cheese is gluten-free).
• Use certified gluten-free products (broth, pasta, vinegar, and cheese) to avoid cross-contact.

Variations

• Green and herby: Swap spinach for chopped kale and finish with a dollop of gluten-free basil pesto instead of Parmesan.
• Winter market: Add 1 small diced sweet potato and 1 cup shredded cabbage; simmer until tender before adding beans and greens.
• Spicy arrabbiata: Increase red pepper flakes to 1/2–3/4 tsp and finish with extra basil and lemon zest.

Storage & Make-Ahead

Refrigerate soup (without pasta) up to 4 days or freeze up to 3 months. Cook pasta fresh and add to reheated soup just before serving for best texture. If storing with pasta already mixed in, expect it to soften and thicken the broth; thin with water or broth when reheating. Reheat gently on the stovetop over medium heat until steaming (165°F).

Nutrition (per serving)

Approximate values (with olive oil drizzle, without Parmesan): 330 calories; 6 g fat; 57 g carbohydrates; 11 g fiber; 12 g protein; 760 mg sodium. Values will vary based on brands and exact portions.