Rumble
Gluten-free Minestrone Soup
There’s nothing like the warmth and savory flavor of a hearty bowl of soup on a cold winter’s day. Over the past year, I’ve had a lot of fun experimenting with soup recipes. While some of my favorites come from cookbooks, I’ve also created a few of my own. Today I am sharing a gluten-free minestrone recipe that’s popular with everyone in our family, including the kiddos. It’s also a great dish to reheat for a leftover meal.
Ingredients
- 12 oz. (one package) Polish kielbasa sausage
- 1 regular can (14 oz.) diced tomatoes
- 1 large (28 oz.) can crushed tomatoes
- 32 oz. (1 box) chicken stock
- 1 cup water
- 1 medium onion
- 3 small zucchini (chopped into cubes)
- 3 carrots (sliced in circles)
- 2 celery stalks (diced in small chunks)
- 8-10 baby Dutch yellow potatoes
- 2 cloves garlic (minced)
- 1 box (8 oz.) chickpea pasta shells
- 2 cans kidney beans (drained)
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- Salt and pepper to taste
- 3 tbs. olive oil
- Half a lemon
- Shredded parmesan
Directions
- Heat 2 tbs. olive oil in a Dutch oven
- Sauté onions and garlic until softened
- Add carrots and celery until crisp
- Add zucchini
- Add potatoes
- Add kielbasa
- Add thyme, oregano, and garlic powder
- Stir everything to coat with flavor
- Add crushed tomatoes, diced tomatoes, chicken broth
- Add 1 cup of water (depending on the size of your vegetables, you may need a little more than 1 cup)
- Add bay leaves, stir everything together
- Bring to a boil then simmer for 30 minutes, covered
- Add beans and pasta, cook for another 30 minutes until pasta is tender
- Add additional water or stock if needed
- Before serving, remove from heat and add juice from half a lemon and 1 tbs. olive oil, stir
- Top each bowl with freshly-grated parmesan and a sprig of basil
Enjoy!
