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5 from 1 vote

Easy Minestrone Soup (Low Carb And Gluten Free)

Enjoy a big bowl of easy minestrone soup today. It's simpler than you think; made all in one pot and ready in a snap. 
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 117kcal
Author Barbara Bianchi

Ingredients

  • 2 tablespoons of extra-virgin olive oil
  • 2 stalks of celery diced
  • 2 carrots diced
  • 1 small onion diced
  • 3/4 cup of zucchini diced
  • 3 ounces of pancetta or cooked bacon diced
  • 3 cloves of garlic minced
  • 1 28 ounce can gluten free diced tomatoes
  • 4 cups gluten free chicken stock, broth, or water

Herbs and spices

  • 1 teaspoon of salt
  • 1/4 teaspoon of marjoram
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of rosemary
  • 1/4 teaspoon of sage
  • 1 large handful of Italian parsley chopped
  • 1 bay leaf
  • 1 inch parmesan cheese rind optional
  • grated parmesan cheese optional

Instructions

  • Heat oil in a dutch oven pot. Sauté celery, carrots, onions, zucchini, and pancetta over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
    Then add your minced garlic and stir for one more minute.
    2 tablespoons of extra-virgin olive oil, 2 stalks of celery, 2 carrots, 1 small onion, 3/4 cup of zucchini, 3 ounces of pancetta or cooked bacon, 3 cloves of garlic
  • Add tomatoes with the juice, chicken stock (or water), herbs, and spices.
    Finally, add the parmesan rind and the bay leaf.
    1 28 ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock, broth, or water, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley, 1 bay leaf, 1 inch parmesan cheese rind
  • Give it all a good stir and simmer, partially covered for 15 minutes.
  • Remove the bay leaf and the cheese rind. Serve with grated parmesan cheese on the side.
    grated parmesan cheese

Notes

Watch how to make it
 
  • This soup is a great way to use up leftover vegetables. Go ahead and add green beans or peas or whatever you have on hand.
  • It’s best to cut all the veggies into similar sizes so they cook evenly.
  • If you'd like to add bacon instead of pancetta, cook the bacon separately and cut it up before adding to the soup.
  • Minestrone is heartier than vegetable soup. This recipe has all the rich flavor minus the beans and pasta.
  • If you're not low carb, you can add garbanzo beans along with the tomatoes while the soup simmers. You can add cooked gluten free pasta to each individual bowl rather than to the pot. Using uncooked pasta in the pot, would soak up too much of the liquid. These small gluten free ditalini pasta are perfect for this soup.
  • Leftover soup will keep in the fridge in an airtight container for up to five days.
  • To freeze, let the soup cool and freeze in airtight containers for up to four months.

Nutrition

Serving: 1cup | Calories: 117kcal | Carbohydrates: 5.9g | Protein: 5.1g
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