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Celiac.com 04/22/2025 - Minestrone soup is a beloved staple of Italian cuisine, known for its versatility and comforting warmth. Originating in ancient Rome, this dish was traditionally made with whatever vegetables were in season, making it a practical and nourishing meal for families. Over time, minestrone evolved to include beans, pasta, and aromatic herbs, creating a rich and hearty soup that’s both filling and flavorful. Today, we’re putting a gluten-free twist on this classic recipe, using fresh vegetables, gluten-free pasta, and a savory tomato broth. Perfect for chilly evenings or meal prep, this gluten-free minestrone soup is a celebration of wholesome ingredients and timeless Italian flavors. Gluten-Free Minestrone Soup Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 medium carrots, peeled and diced 2 celery stalks, diced 1 medium zucchini, diced 1 cup green beans, trimmed and cut into 1-inch pieces 1 can (14.5 oz) diced tomatoes 4 cups vegetable or chicken broth (gluten-free certified) 1 can (15 oz) cannellini beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 cup gluten-free small pasta (such as rice pasta or quinoa pasta) 1 teaspoon dried oregano 1 teaspoon dried basil 1 bay leaf Salt and pepper, to taste 2 cups fresh spinach or kale, chopped ¼ cup grated Parmesan cheese (optional, for serving) Fresh basil or parsley, chopped (for garnish) Instructions: Step 1: Sauté the Vegetables In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Stir in the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. Step 2: Build the Soup Base Add the green beans, diced tomatoes, and broth to the pot. Stir to combine. Stir in the cannellini beans, kidney beans, oregano, basil, bay leaf, salt, and pepper. Bring the soup to a gentle boil. Step 3: Add the Pasta Reduce the heat to medium-low and stir in the gluten-free pasta. Simmer for 8-10 minutes, or until the pasta is tender. Be careful not to overcook the pasta, as gluten-free varieties can become mushy. Step 4: Finish with Greens Stir in the fresh spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted. Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper if needed. Step 5: Serve and Enjoy Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve with a side of gluten-free bread or a crisp green salad for a complete meal. Tips for Success: Pasta Alternatives: If you prefer a grain-free option, substitute the gluten-free pasta with cooked rice or quinoa. Make It Heartier: Add diced potatoes or sweet potatoes for extra texture and flavor. Storage: This soup stores well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave. Customize: Feel free to add other seasonal vegetables like butternut squash, peas, or bell peppers. Conclusion This gluten-free minestrone soup is a testament to the beauty of simple, wholesome ingredients. Packed with vibrant vegetables, tender beans, and gluten-free pasta, it’s a nourishing meal that’s as satisfying as it is delicious. Whether you’re cooking for a crowd or preparing meals for the week, this soup is sure to become a favorite. Serve it with a sprinkle of Parmesan and a side of crusty gluten-free bread for a comforting taste of Italy. Mangia bene!

01/03/2024 - As the chill of winter descends, and the call of comfort food beckons, few things surpass the hearty embrace of a well-crafted soup. A happy marriage of savory Italian sausage, wholesome beans, and a medley of aromatic herbs, this recipe for Italian Sausage Bean Soup is a symphony for your taste buds and a balm for your soul. Indulge in the comforting flavors of a hearty Italian Sausage Bean Soup that not only warms the soul but also caters to a gluten-free lifestyle. Packed with robust Italian sausage, an array of colorful vegetables, and wholesome beans, this flavorful soup is a celebration of savory goodness. The harmonious blend of herbs and spices adds depth to each spoonful, making it a satisfying and nourishing dish for any occasion. Embrace the simplicity of a gluten-free meal without compromising on taste with this delicious Italian-inspired soup. Ingredients: 1 pound bulk gluten-free Italian sausage 1 medium onion, finely chopped 3 garlic cloves, sliced 4 cans (14-½ ounces each) reduced-sodium chicken broth 2 cans (15 ounces each) pinto beans, rinsed and drained 1 can (14-½ ounces) diced tomatoes, undrained 1 cup millet or quinoa 1 large carrot, sliced 1 celery rib, sliced 1 teaspoon minced fresh sage ½ teaspoon minced fresh rosemary or ⅛ teaspoon dried rosemary, crushed 6 cups chopped fresh kale Directions: In a Dutch oven, cook and stir sausage and onion over medium heat until meat is no longer pink, 6-7 minutes. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes, millet or quinoa, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.