Minestrone Soup

Minestrone Soup

From Annette Marie of Best Life Gluten-Free

Minestrone Soup


  • 2 Tbsp. canola oil
  • 1 Tbsp. butter
  • ½ large yellow onion
  • 2 garlic cloves, chopped
  • 4 medium-sized carrots, peeled, sliced into ¼ inch slices
  • 2 celery stalks, sliced into ¼ inch pieces
  • Several small mushrooms, cleaned, then sliced
  • 1 large Idaho potato
  • 1 cup green beans, washed, tips cut off and cut into 1 inch pieces
  • 1 15 oz. can Cannellini beans
  • 1 8 oz. can tomato sauce
  • 4 cups water
  • 2 Tbsp. parsley
  • 1 large (or 2 small) bay leaf (This will be removed before serving)
  • Salt and pepper to taste
  • ¾ cup small gluten-free pasta


  1. On a cutting board, prepare all of the veggies and set aside.
  2. In a large soup pot, heat the oil and melt the butter.
  3. Sauté the onion and garlic. Don’t brown, just “sweat” them till onion is translucent.
  4. Add the carrots and celery. Cook for about 2 minutes, stirring frequently.
  5. Add the mushroom slices, and green beans. Stir to combine.
  6. Add the tomato sauce and water. Season with the spices and stir well.
  7. Cook, with cover on pot, & simmer on low-medium heat for 30 -35 minutes.
  8. While this is simmering, boil water in another pot and cook the pasta in salted water until “al-dente.”
  9. After cooking the soup for 30-35 minutes, add the potatoes and cook only until they are tender. Cover the pot again while the potatoes cook.
  10. Add the beans and combine well. Heat through with cover on for about four minutes. Shut heat at this point and wait for pasta to be done as directed above.
  11. Drain pasta, add to soup and stir well. Serve immediately. Add some grated Italian cheese on top if you like.

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