Soups

Minestrone Soup With Gluten Free Pasta

This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.

Minestrone Soup With Gluten Free Pasta

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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.

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Minestrone Soup With Gluten Free Pasta
 
Prep time
Cook time
Total time
 
Minestrone Soup With Gluten Free Pasta
Author:
Serves: 6-8
Ingredients
  • 3 T. extra virgin olive oil, divided
  • 2-3 cloves garlic, finely minced
  • ½ medium yellow onion, finely chopped
  • 3 medium carrots, finely chopped
  • 3 large stalks celery, finely chopped
  • 1 28-oz. can petite-diced tomatoes, undrained
  • 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
Instructions
  1. 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.

  2. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

You may also like:
Dutch Oven Balsamic Chicken and Vegetables
Chicken and Broccoli Alfredo
Beef Chili Recipe

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This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.

This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.

This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.

 

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Beef Chili Recipe

This easy beef chili recipe is a favorite to make in the fall and winter.

Beef ChiliNote: This post contains Amazon affiliate links.

I almost always have the simple ingredients on hand for this beef chili. In the rare case I don’t have any beef on hand…I just omit it and serve it over rice. This recipe is very simple and quick to make.

Beef Chili

The ingredients include ground beef, kidney beans, chopped tomatoes, onion, garlic, green pepper, chili powder, cayenne pepper, salt, and the two ingredients that I think are absolutely not optional: brown sugar and apple cider vinegar (ACV). Do this: follow the recipe right up until you get to the part where you add the brown sugar and ACV. Before you add those two ingredients, taste the chili. Lacking something, right? Now add the brown sugar and ACV. Let it simmer for a few minutes. Now go back and taste it. See what I mean? You definitely need those two ingredients. You can play around with the amount of each to suit your taste. Sometimes the vinegar really comes through and I might want to tone it down, so I’ll add just a little more sugar. Same goes for the spices…totally up to your taste buds!

chili_collage


Once you’ve added all the ingredients, let it simmer for 30 minutes, at least, if you have the time. Check on it and stir occasionally. You might need to add a bit of water if it gets too thick for you. Totally up to you. Some like it more like a soup; I tend to like it a bit thick and chunky. Garnish with some grated cheddar cheese or a dollop of sour cream. Cornbread or garlic toast on the side is always appreciated, too.

Enjoy!

Beef Chili

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Beef Chili Recipe
 
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Cook time
Total time
 
Beef Chili Recipe
Author:
Serves: 4 servings
Ingredients
  • ½ lb. ground beef
  • 1 can (or box) chopped tomatoes
  • 1 can (or box) kidney beans; rinsed and drained
  • 1 small sweet onion, chopped
  • 1 green pepper, chopped
  • 2-3 cloves garlic, peeled and chopped
  • 1 Tbsp. chili power
  • ⅛ tsp cayenne pepper (optional)
  • salt, to taste, as needed
  • 2 Tbsp. brown sugar
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp olive oil
Instructions
  1. Heat olive oil in large pot, over medium high heat and brown the beef. Before beef is completely browned, add onion, peppers, garlic and a pinch of salt. Continue to brown until onions are translucent.

  2. Add can of chopped tomatoes and can of kidney beans that have been rinsed and drained. Add chili powder and cayenne pepper. Bring to boil and reduce heat to simmer.

  3. Add brown sugar and apple cider vinegar. Simmer. Taste and add more salt, chili pepper, cayenne, as needed. This is entirely up to your taste buds!

  4. Simmer for 30 minutes, if possible. Otherwise; serve it up and enjoy!

  5. Note: If you like your chili more like soup, feel free to add a bit of water to thin it out.

  6. Optional: garnish with grated cheddar cheese and or sour cream.

  7. This recipe is easily doubled.

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Easy Beef Chili

Easy Beef Chili

 

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Creamy Blender Broccoli Soup

Broccoli is the star of this green, healthy soup. Preparation is quick and easy, so you can have this creamy broccoli soup on the table in about 15 minutes.

Creamy Broccoli Soup

Note: This post contains Amazon affiliate links.

I like to start with a head of organic broccoli. I wash it and cut the florets from the main stalk. I steam the florets for about 5 minutes. I use a stainless steel steamer set like this one:


While the broccoli is steaming, add 1 cup vegetable broth to your blender.  I like to use Pacific’s organic broth. Chop 1/4 cup green onion and throw that in the blender, too. If you want a more subtle onion flavor, saute the onion first, or use onion powder instead. Once the broccoli has steamed, carefully add about half it to the blender and process.

Add 1 cup organic half and half and the remainder of the broccoli. Season with salt and pepper. Blend it. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result. Pour soup into a saucepan and heat on medium-low just until soup is warmed.


Creamy Broccoli Soup

Serve with dollop of organic sour cream.

Creamy Broccoli Soup


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15 Warm and Cozy Soup Recipe
Roasted Cauliflower Soup
Minestrone Soup with Gluten-Free Pasta

Creamy Broccoli Soup
 
Prep time
Cook time
Total time
 
Creamy Broccoli Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head organic broccoli
  • 1 cup organic vegetable broth
  • 1 cup organic half and half
  • ¼ cup green onion
  • Salt and pepper
  • Garnish:
  • Dollop organic sour cream
Instructions
  1. Wash head of organic broccoli. Cut the florets from the main stalk. Steam the florets for about 5 minutes.

  2. Add vegetable broth, onion, and half of the steamed broccoli to blender and process.

  3. Add half and half and the remainder of the broccoli to blender. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result.

  4. Pour soup into a saucepan and heat on medium-low just until soup is warmed.

  5. Served with a dollop of sour cream.

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Broccoli is the star of this green, healthy soup. Preparation is quick and easy, so you can have this creamy broccoli soup on the table in about 15 minutes.

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