Monday, January 12, 2015


Minestrone is one of my favorite winter time soups. It's filled with veggies, pasta and beans that I just find so comforting. Unfortunately, some places add Parmesan to their soup as its cooking, which makes it difficult for me to eat in restaurants.

Lucky for me, minestrone is a fairly easy soup to make. You simply cook the veggies down, then add in the beans and pasta and cook until the pasta is done. How easy is that? You can easily make this meal on a weeknight and then freeze it for a quick busy night meal. Bonus: It can be easily made gluten free by using gluten-free chicken stock and gluten-free pasta. Yummy!


serves 6

1 tbsp olive oil
1 yellow onion, chopped
1 clove garlic, minced
2 carrots, peeled and chopped
2 celery stalks, sliced
14 oz can diced tomatoes
2 tsp Italian herb seasoning
6 c. chicken or vegetable stock
14 oz can red kidney beans, drained and rinsed
1 c. macaroni
salt and pepper

In a large stock pot, heat oil over medium heat. Add onion, garlic, carrots and celery. Cook, stirring often, for about 6 minutes until onion becomes translucent and the vegetables begin to soften. Add the tomatoes, Italian herb seasoning, stock and beans. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes until vegetables are tender. Add in macaroni and bring to a boil. Reduce to simmer and cook for 5-7 minutes, or according to package. Add salt and pepper, then serve hot. 

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