This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.
Note: This post contains Amazon affiliate links.
This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta.This dish is a great way to use up any extra fresh herbs and vegetables you have available. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. I used gluten-free fusilli here, but any variety will work. Here are a few gluten-free pasta options:
I like to make this soup in my dutch oven. I do, however, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup, especially if you’re using gluten-free pasta. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
1 15.5 oz. can cannellini beans, drained and rinsed
4 c. organic vegetable broth* 2 whole bay leaves
1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)
1 T. fresh thyme leaves (or 1 t. dried)
1 T. fresh oregano leaves (or 1 t. dried)
½ T. crushed red pepper flakes
Sea salt and black pepper, to taste
Optional: 3” Parmesan cheese rind
2 c. Gluten-Free Fusilli pasta (or penne or rotini)
2 c. fresh green beans, cut into ½” pieces
2 c. fresh arugula
Optional Garnish: ¼ c. fresh parsley leaves, chopped
Freshly grated Parmesan cheese * Use additional vegetable broth to reach desired consistency, if needed
Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
Easy, creamy, cheesy and gluten-free! This Chicken and Broccoli Alfredo recipe will take only 30 minutes from stove to table for a quick weeknight dinner.
Note: This post contains Amazon affiliate links.
I love pasta and I love cheese, but mostly I love a quick dinner that I can pull together with minimal effort, and this one is it. I use gluten-free fettuccini here, but I’ve also been known to use gluten-free rotini or penne. TIP: If you don’t need the gluten-free option, just replace that with your favorite fettuccini brand.
I like to use fresh broccoli whenever possible, but I have used frozen broccoli florets and they work, too. I always use boneless, skinless chicken breasts and cook them myself because the yummy drippings and seasonings from the chicken get incorporated into the Alfredo sauce, adding to the yumminess.
Most of the work is done in my stainless steel skillet (all except the boiling/cooking of the pasta.) Do you have a workhouse stainless steel skillet? If not, may I suggest this one:
Give this recipe a try and add it to your easy weeknight dinner rotation!
In a large pot, bring salted water to a boil and cook pasta according to package instructions. Before the pasta has reached al dente, and during the last 3 minutes of cooking, add broccoli florets (frozen or fresh) and finish cooking. Remove from heat and drain well. Set aside. (TIP: Try to cook the pasta during the last 10 minutes of making the Alfredo sauce so that the pasta will be fresh and not sitting and clumping together while you finish the sauce.)
In a large skillet, heat 1 Tablespoon extra virgin olive oil over medium heat. Season chicken breasts with salt and pepper. Add chicken to skillet, cooking each side about 4 minutes or until center is cooked through. Remove from heat and cut into bite-size chunks.
Return skillet to the burner and melt butter over medium heat. Add flour to skillet and whisk until lightly browned. Slowly whisk in chicken broth and ½ and ½, stirring constantly, until incorporated. Add garlic powder and pour in heavy cream, stirring constantly until slightly thickened.
Add Parmesan cheese and stir until well combined. If mixture becomes too thick, just add a little more more ½ and ½, as needed.
Finally, stir in the pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
This pasta with cannellini beans and asparagus bowl comes together quickly and with little effort. The most difficult part is boiling the water. I bet you have most of the ingredients in your pantry already.
I used a gluten free penne pasta, but spirals or elbows would be great, too. I opened a jar of my favorite organic pasta sauce, opened a can of organic cannellini beans, raided the freezer for a bag of frozen organic asparagus and used some freshly grated parmigiano-reggiano cheese as a finishing touch.
Seriously. That easy. That fast.
Bonus points if you feel inclined to toast some garlic bread to go with it. 🙂