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GLUTEN-FREE MINESTRONE SOUP

GLUTEN-FREE MINESTRONE SOUP

Hi Friends! Welcome back to the blog! One of my favorite cold weather meals to make and eat is soup. It’s comforting, nourishing, often budget-friendly, a great way to use up random veggies in the fridge and the leftovers are so appreciated on busy days! Today I’m sharing how to make minestrone soup with a very special key ingredient – quality, wholesome pasta!

Pamela’s Products has a brand new line of pastas each made with only 3 ingredients and 8 grams of plant-based pea protein per 2 oz. serving. They have four new varieties: elbows, rotini, penne and spaghetti. Nutritionally they are great but the taste and texture is really what won me over! They are also gluten-free, vegan, Non-GMO Project Verified and USA Organic. You can learn more about Pamela’s new pasta here and definitely look for them next time you go to the grocery store!

Gluten-Free Minestrone Soup
Serves 6
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Ingredients
  1. 2 (15-ounce) cans of kidney beans
  2. 1 (15-ounce) can of white beans
  3. 3 stalks of celery, diced
  4. 3 carrots, diced
  5. 1 small onion, diced
  6. 1 small zucchini, diced
  7. ½ cup of fresh basil, sliced
  8. 2 cups of kale, deveined and chopped
  9. 1 tablespoon of italian seasoning
  10. 1 teaspoon of garlic powder
  11. 1 teaspoon of onion powder
  12. 6 cups of vegetable stock
  13. 1 box of Pamela’s Elbow Pasta
Instructions
  1. Drain and rinse beans
  2. Then, wash and prep vegetables according to ingredient list
  3. Add all ingredients, except the pasta, into a large soup pot or crock pot and let cook for 20 - 30 minutes until veggies are soft
  4. Feel free to taste the soup as you go and add more italian seasoning, onion or garlic powder to meet your taste preference
  5. Then, add in the pasta and cook for an additional 8 - 10 minutes
  6. Serve topped with fresh basil and a side of your favorite crackers or bread
  7. Stored in the fridge in an airtight container, I like using 32-ounce glass mason jars, and enjoy within 1 week.
Notes
  1. Optional: If you have time, saute the onions for 3 - 5 minutes in the soup pot or in skillet over medium heat with 1 tablespoon of coconut oil to caramelize the onions which brings out onion’s natural sweetness. Do this step first before adding to the soup pot with the other ingredients.
Healthy Grocery Girl https://www.healthygrocerygirl.com/

Disclosure: Thank you to Pamela’s Products for sponsoring this post!

 

Megan

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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