Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten Free Minestrone Soup
Watch Full Video

19 INGREDIENTS • 3 STEPS • 40MINS

Gluten Free Minestrone Soup

Recipe
4.7
3 ratings
Hearty, healthy, inexpensive and ohh so delicious. This Minestrone Soup is super easy to make and full of goodness. Packed with nutritious vegetables and wholesome flavours this is the kind of soup I like to eat in these cold winter days, and is a great way to use those veggies and leftover meats laying around in the fridge.
Add to plan
logo
Gluten Free Minestrone Soup
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Hearty, healthy, inexpensive and ohh so delicious. This Minestrone Soup is super easy to make and full of goodness. Packed with nutritious vegetables and wholesome flavours this is the kind of soup I like to eat in these cold winter days, and is a great way to use those veggies and leftover meats laying around in the fridge.
40MINS
Total Time
$2.33
Cost Per Serving
Ingredients
Servings
6
us / metric
Onion
1
Medium Onion
Garlic
3 cloves
Carrot
2
Large Carrots
Zucchini
1
Large Zucchini
Leek
1/2
Leek
Celery
2 stalks
Potato
3
Medium Potatoes
Salt
to taste
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Vegetable Stock
8 1/3 cups
Vegetable Stock
Nutrition Per Serving
VIEW ALL
Calories
215
Fat
9.7 g
Protein
4.2 g
Carbs
29.3 g
Add to plan
logo
Gluten Free Minestrone Soup
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Cooking InstructionsHide images
step 1
In a hot pot add the Extra-Virgin Olive Oil (4 Tbsp), Onion (1), Garlic (3 cloves), Leek (1/2), Celery (2 stalks), and Yellow Bell Pepper (1/2), stir and leave to cook for 10 min approx at a medium temperature. After 10 minutes add the Carrots (2) and Green Bell Pepper (1/2), stir and leave to cook for 5 minutes.
step 1 In a hot pot add the Extra-Virgin Olive Oil (4 Tbsp), Onion (1), Garlic (3 cloves), Leek (1/2), Celery (2 stalks), and Yellow Bell Pepper (1/2), stir and leave to cook for 10 min approx at a medium temperature. After 10 minutes add the Carrots (2) and Green Bell Pepper (1/2), stir and leave to cook for 5 minutes.
step 2
After adding the Zucchini (1), Potatoes (3), Vegetable Stock (8 1/3 cups), Dried Rosemary (2 tsp), Parmesan Cheese (to taste), and Tomatoes (2), stir and leave to cook for 20 minutes approx. Season with {@10:} and Ground Black Pepper (to taste). After this add the Bay Leaves (2), Green Beans (1 cup), and Frozen Green Peas (1 cup). stir and continue to cook until the carrots are soft.
step 2 After adding the Zucchini (1), Potatoes (3), Vegetable Stock (8 1/3 cups), Dried Rosemary (2 tsp), Parmesan Cheese (to taste), and Tomatoes (2), stir and leave to cook for 20 minutes approx. Season with {@10:} and Ground Black Pepper (to taste). After this add the Bay Leaves (2), Green Beans (1 cup), and Frozen Green Peas (1 cup). stir and continue to cook until the carrots are soft.
step 3
Once all the veggies are soft turn off the hob and add the leftover meat if using, cover and leave to rest for approx 10 minutes. Serve immediately with grated Parmesan on top and crusty bread. Serve and enjoy!
step 3 Once all the veggies are soft turn off the hob and add the leftover meat if using, cover and leave to rest for approx 10 minutes. Serve immediately with grated Parmesan on top and crusty bread. Serve and enjoy!
Watch Full Video
Tags
view more tags
American
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Spring
Soup
Winter
0 Saved
top