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5 from 14 votes

Minestrone Soup

Prep time
0 mins
Cook time
0 mins
Total time
0 mins


  • 2 stalks of celery, diced (1 cup)
  • 1 large carrot, diced (1 cup)
  • 1 small zucchini, diced (1 cup)
  • 1 small yellow squash, diced (1 cup)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt & pepper to taste
  • 28 oz can diced tomatoes
  • 14 oz can crushed tomatoes
  • 6 cups chicken broth (I do low sodium - can do vegetable broth too)
  • 15 oz can kidney beans, drained & rinsed
  • 1-2 cups GF pasta (I used rotini)
  • toppings such as parmesan cheese 


  1. In a large pot over medium-high heat, heat the olive oil. Add the diced onion, and cook for about 4 minutes. Add the diced celery and carrot, and cook for about 5 minutes or until they begin to soften.
  2. Add the zucchini, yellow squash, dried basil, dried oregano, and salt & pepper to taste. Cook for 3 more minutes.
  3. Add the diced tomatoes, crushed tomatoes, and chicken broth. Bring to a boil. Reduce the heat to medium low, and simmer for 10 minutes.
  4. Add the kidney beans and GF pasta. Cook for about 10 minutes, or until the vegetables are tender and the pasta is al dente. If you want the soup to be thicker, then keep on simmering until it's the consistency you want. 
  5. Pour into bowls, and enjoy warm. Can top with parmesan cheese.
Delicious gluten-free minestrone soup with parmesan
Making gluten-free minestrone soup
Gluten-free minestrone soup with pasta
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