There is nothing I love more than a hearty bowl of soup! This thick Italian gluten-free minestrone soup won't disappoint. With a delicious combo of vegetables, beans, and seasonings it is a staple recipe in the colder months for us.

Gluten-Free Minestrone Soup Recipe

Minestrone Soup Ingredients

• 2 T. extra virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 large celery stalks, diced
• 2 garlic cloves, minced
• 6 c. vegetable broth, preferably organic
• 2 T. tomato paste
• 1 14-oz. can crushed tomatoes, with liquid
• 2 14-oz. cans cannellini beans, drained and rinsed
• ½ c. pearl barley, rinsed and drained
• 2 large bay leaves
• 3” chunk Parmesan cheese rind
• 1 t. Italian seasoning
• 3 c. baby spinach, roughly chopped
• ¼ c. fresh parsley, chopped
• Sea salt and black pepper, to taste
• 1-2 oz. Parmesan cheese, freshly grated

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Dutch Oven – I don't know what I'd do without mine, from cooking corn to pasta and everything in between it is my favorite by far.

Minestrone Soup Directions:

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
2. Add the chicken broth, tomato paste, crushed tomatoes, white beans, pearl barley, bay leaves, and Parmesan rind. Sprinkle with Italian seasoning and additional salt and black pepper, if desired, and stir to combine.
3. Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and gently simmer until the barley is cooked through, approximately 20-25 minutes.
4. Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes. Remove from heat and discard the bay leaves and remaining cheese rind. Serve immediately sprinkled with freshly grated Parmesan cheese, if desired. Enjoy!

If you prefer your minestrone soup to be a little thinner add more broth. This is the perfect recipe to whip up if you want something healthy and satisfying on the table quickly. Or set it and forget it by throwing it in the slow cooker before you leave the house in the morning.

Gluten-Free Minestrone Soup with White Beans

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Course Soup

Cuisine Italian

Ingredients

  

• 2 T. extra virgin olive oil
• 1 medium yellow onion diced
• 3 medium carrots diced
• 2 large celery stalks diced
• 2 garlic cloves minced
• 6 c. vegetable broth preferably organic
• 2 T. tomato paste
• 1 14- oz. can crushed tomatoes with liquid
• 2 14- oz. cans cannellini beans drained and rinsed
• ½ c. pearl barley rinsed and drained
• 2 large bay leaves
• 3 " chunk Parmesan cheese rind
• 1 t. Italian seasoning
• 3 c. baby spinach roughly chopped
• ¼ c. fresh parsley chopped
• Sea salt and black pepper to taste
• 1-2 oz. Parmesan cheese freshly grated

Instructions

 

• Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies become soft and aromatic, approximately 4-5 minutes.
• Add the chicken broth, tomato paste, crushed tomatoes, white beans, pearl barley, bay leaves, and Parmesan rind. Sprinkle with Italian seasoning and additional salt and black pepper, if desired, and stir to combine.
• Increase heat to high and bring to a boil, then immediately reduce heat to medium-low. Cover and gently simmer until the barley is cooked through, approximately 20-25 minutes.
• Stir in the chopped spinach and parsley. Simmer just until the spinach wilts, approximately 1-2 minutes. Remove from heat and discard the bay leaves and remaining cheese rind. Serve immediately sprinkled with freshly grated Parmesan cheese, if desired. Enjoy!