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Dairy & Gluten Free Minestrone

A delicious soup that's filling and ready to eat in 45 minutes. Serve with a warm slice of crusty bread for dipping, or a fresh side salad. Loved by both kids and adults!
Servings 6
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 2 tbsp olive oil extra virgin
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 carrot peeled and diced
  • 1/3 lb green beans trimmed and cut into 1/2 inch pieces
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 28 oz no salt added diced tomatoes
  • 14 oz crushed tomatoes
  • 6 cups vegetable stock
  • 15 oz kidney beans rinsed and drained
  • 1 cup gluten free elbow pasta or ditalini uncooked
  • 2 tbsp fresh basil chopped


  • Heat the olive oil in a large pot over medium-high heat. 
  • Add the onion and cook until soft, about 4 minutes. 
  • Add the garlic and stir for only 30 seconds. 
  • Add the celery and carrot and cook until they begin to soften, about 5 minutes. 
  • Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  • Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. 
  • Reduce the heat to medium low and simmer 10 minutes. 
  • Stir in the kidney beans and pasta, and cook until the pasta and vegetables are cooked, about 10 minutes.
  • Season with salt and pepper, and garnish with chopped basil.
Calories: 314kcal
Course: Soup


Calories: 314kcal | Carbohydrates: 58g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 747mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2705IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 4mg