Minestrone Soup
This Minestrone Soup is like a hug in a bowl—loaded with fresh veggies, tender pasta, and hearty beans, all simmered together in a cozy, herby broth. It’s filling but still light, so you can enjoy it any time you’re craving something warm and homemade. And honestly, it’s one of those recipes that’s perfect for clearing out the fridge because you can toss in whatever veggies you have. Whether you’re making it for family dinner or meal-prepping for the week, this soup just hits the spot every time.
9 Servings
Ingredients
- 4 c vegetable stock
- 2 14.5 oz cans stewed tomatoes
- 1 large potato cubed
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 1 large head cabbage finely chopped
- 2 tbsp Italian seasoning
- 1 15 oz can kidney beans
- 3 c fresh corn kernels
- 1 large zucchini sliced
- 1 c uncooked orzo pasta
- Salt and pepper to taste
Instructions
- In a big soup pot, pour in the vegetable stock, and undrained stewed tomatoes, and add the potato, onion, celery, carrots, cabbage, and Italian seasoning. Bring everything to a boil, then lower the heat and let it simmer for around 15 minutes to soften up the veggies.
- Next, add in the kidney beans, fresh corn, zucchini, and orzo pasta. Let the soup simmer for another 10 to 15 minutes, or until all the veggies are tender and the pasta is cooked through. Give it a quick taste, and add a bit of salt and pepper if it needs a little extra flavor.
Notes
Making this Minestrone Soup gluten-free is super simple! Just swap out the orzo with your favorite gluten-free pasta, or even try rice or quinoa if you like. Just watch the cooking time since gluten-free pasta can cook a little faster. And double-check your vegetable stock to make sure it’s gluten-free too. With these small tweaks, you’ll have a hearty, comforting soup that’s perfect for gluten-free diets and tastes amazing!