Vegetarian, Gluten-free Minestrone with Black Bean Rotini


Who doesn’t love a good, hearty soup on a cool autumn night?

I love using soups to incorporate a wide range of veggies in our diet, especially my kids, who tend to be picky about “not normal veggies.” This is also a recipe that can be made ahead of time (except the noodles), so it’s great for those busy evenings filled with practices and such.

I made this tonight, a night that we get home at 7pm, which doesn’t leave much time for cooking, so I had it all ready to go. Then when we got home I brought the temperature back up to boiling and added the noodles. Supper was ready 10 minutes after we got home!

I’m posting the recipe below, but please know, you can get creative and use whatever veggies you want!

What you’ll need:

Olive oil (for sauteing the onion)

3/4 cup of diced onion (one small onion will do)

1 whole zucchini diced

1 carrot diced

2 (15oz) cans of diced tomatoes, including the liquid (home canned is best!)

2 garlic cloves minced

1 cup of canned white bean (cannellini or great northern). You can use dried beans if you cook them ahead of time.

3 cups of water

1/4 tsp of dried oregano

1 tsp of dried basil or  2 tbsp of fresh chopped basil

1/4 tsp salt

1/8 tsp ground black pepper

1/2-1 cup of uncooked gluten free black bean rotini noodles (you may substitute any gluten free or regular noodles of various shapes. Elbow macaroni works will with minestrone).


Heat the olive oil in a large sauce pan on medium heat.

Add diced onion and saute until lightly golden brown (5 minutes or so)

Add the zucchini, carrots, minced garlic, diced tomatoes, beans, basil, oregano, salt, pepper and water.

Bring the soup to a boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

If you plan to eat the minestrone now, go ahead and add the pasta and cook it in the soup for about 10 minutes. If you are making this ahead of time, you can remove the pot from the stove. Then, when you want to serve the soup you will want bring the heat back up to boiling and add the pasta about 10 minutes before you want to serve.

And enjoy!

This minestrone is a meal in itself, but for fun and even more health benefits you can make it a soup and salad night!

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