Enjoy a big bowl of gluten free easy minestrone soup today. It’s simpler than you think and ready in a snap.
Gluten free easy minestrone soup is a hearty Italian minestrone soup loaded with vegetables, garbanzo beans and Anellini pasta (gluten free, of course). There’s nothing as satisfying as a bowl of hot soup, homemade and ready in minutes.
Have a cup on its own or pair it with this messaged kale salad or pomegranate spinach salad or with a slice of this delicious gluten free spinach pie.
Ready?
Let’s make soup!
What Ingredients Will You Need To Make Gluten Free Easy Minestrone Soup?
Veggies! Zucchini, celery, garlic and a can of diced tomatoes. I like Muir Glen tomatoes. They’re organic and non-GMO.
Next comes the seasonings: marjoram, thyme, sage, oregano, basil, and salt.
Then garbanzo beans. And for the pasta, I love the little Anellini noodles from Schar. They’re just perfect in this soup.
How To Make Gluten Free Easy Minestrone Soup
*Free printable recipe card is available at the end of the post.
Pro Tips And Recipe Notes
- You may want to add minced onions or other leftover vegetables.
- Don’t have Anellini noodles? Use any pasta you’d like. It’s up to you.
- Would you like to sprinkle parmesan cheese on top? Go ahead. It’s delicious.
Hearty, healthy, easy minestrone soup is sure to please everyone at your table. They’ll never guess it’s gluten free.
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Gluten Free Easy Minestrone Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery diced
- 3/4 cup zucchini diced
- 1 can 28 oz. gluten free diced tomatoes
- 2 cups water
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1 teaspoon salt
- 1 clove garlic minced
- 1 can 15 oz. garbanzo beans drained
- 1/2 cup gluten free Schar Anellini pasta
Instructions
- Heat oil in large saucepan.
- Add celery and zucchini and stir until tender, about 3 minutes.
- Add tomatoes with the juice, water and seasonings.
- Simmer, uncovered for 15 minutes.
- Add the garbanzo beans and simmer for 6 minutes.
- Then add gluten free anellini pasta and simmer for 4 more minutes.
Notes
- You may want to add minced onions or other leftover vegetables.
- Don't have Anellini noodles? Use any pasta you'd like. It's up to you.
- Would you like to sprinkle parmesan cheese on top? Go ahead. It's delicious.
Nutrition
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Jeanne Doyon says
My daughters eat gluten free–and I feel much better when I do even though I am not diagnosed with celiac. Thanks for the wonderful recipes. I will be sure to share this with my girls
Barbara says
Hi Jeanne,
I know what you mean. I don’t have Celiac either (just my husband and 2 of my sons), but I have found that a low carbohydrate diet (including fewer complex starches) is simply more ideal.
I hope you girls enjoy the recipes.
Thanks for your encouragement.
Bonnie Gean says
I agree about the soup. Love eating soup on a cold winter day. Warms the belly! 🙂
Have you made this with any other type of bean, such as pinto? I wonder how different it would taste?
Barbara says
Thanks, Bonnie.
I haven’t tried pinto beans. Pinto beans are creamier ; it should be good.
Susan Tolles says
Sounds so yummy! It’s 102 degrees here in Austin today, so I’ll have to put this away for the winter!
Barbara says
Whew. Thanks for commenting, Susan. Have a fun summertime there in Austin.