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Home » Soup » Gluten-Free Minestrone Soup with Brown Rice Pasta

Gluten-Free Minestrone Soup with Brown Rice Pasta

Last Updated February 15, 2022. Published January 11, 2021 Good For You Gluten Free

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Gluten-Free Minestrone Soup with Brown Rice Pasta
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Cozy up and enjoy my gluten-free minestrone soup recipe, complete with delicious gluten-free brown rice noodles. The yukon potatoes and brown rice noodles make this soup a filling meal on a cold winter day. This post contains affiliate links. Please see my disclosures.

Minestrone soup is a traditional, classic thick Italian soup. It’s typically made with tomatoes, carrots, onion, and celery.

Over the years, it has come to be known as a kitchen-sink soup of sorts. Chefs have added a variety of vegetables to this soup, using vegetables that are in-season or that they have excess of on hand. I personally make it to use up vegetables that will go bad if not enjoyed soon.

There is truly something for everyone in this soup.

Veggie lovers will be enticed by the loads of delicious vegetables. Noodle lovers will savor the delicious brown rice noodles. And everyone will love sipping on a warm, flavorful, tomato-vegetable broth.

One of the best parts about this soup is that it’s very affordable to make. A classic minestrone includes inexpensive pantry staples such as canned beans, tomatoes, and brown rice noodles.

While all the ingredients in minestrone soup can easily be made gluten free, unfortunately most minestrone soup listed on restaurants menus, such as the Olive Garden, contain gluten.

However, when you make this simple, tasty soup at home, you ensure all your ingredients are gluten free and safe for you to eat. Plus, minestrone soup costs less and is much tastier when it’s homemade.

Vegetarian Minestrone Soup with Oodles of Gluten-Free Noodles - Good For You Gluten Free

How to Make Gluten-Free Minestrone Soup

I’ll show you how to make this cozy gluten-free minestrone soup recipe, from scratch, in just a few easy steps:

Step #1: Gather Your Ingredients

You’ll need the following ingredients to make this flavorful soup:

  • 2 tbsp olive oil
  • 3 small Yukon potatoes, diced
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 white onion, diced
  • 1/2 cup green beans, stems removed and chopped into 1 inch pieces
  • 15 ounce can red beans, drained
  • 14.5 ounce can fire roasted tomatoes, do not drain
  • 5 cups broth vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 2 cups spinach
  • 1 cup gluten-free elbow brown rice noodles (I recommend Tinkyada)
Bowls of ingredients for the hearty minestrone soup including dried noodles, spinach, beans, celery, etc.

The beauty of a minestrone soup is that you can use any vegetable you have on hand including zucchini, kale, peppers, etc. There are no hard and fast rules.

You can also omit the Yukon potatoes. I personally love how potatoes taste cooked in a savory broth, and it adds some thickness to the soup, but it is certainly an optional ingredient.

Step #2: Prepare Vegetables

Heat a large Dutch oven or pot over medium heat, add olive oil, potatoes, carrots, celery and onion. Cook for 5 to 6 minutes, stirring occasionally, until onion is softened.

Add in the green beans, red beans, tomatoes, oregano, basil, garlic powder, thyme, salt and pepper. Then pour broth over the mixture and stir everything together until well combined. Do not add the spinach or noodles (yet).

Pot of potatoes and vegetables sauteing

Bring the broth to a boil, then simmer the soup for 10 minutes over medium heat, stirring occasionally or until the vegetables and potatoes are softened.

Add the brown rice noodles and cook for 8-9 minutes until the pasta is cooked al dente. Your broth should be at a rolling boil. Add spinach and then turn off the heat. Allow the soup to sit for 2-3 minutes before serving.

A Word About the Noodles: I have tried so many brands of gluten-free noodles. The noodle that I think works best for soup and holds its shape and texture well are brown rice noodles by Tinkyada. You can find Tinkyada noodles on Amazon or in many grocery stores nationwide.

Large pot of vegetarian minestrone soup with wooden spoon in it

Serve this soup with your favorite gluten-free crackers, a crusty gluten-free bread, or simply enjoy as is. Between the potatoes and noodles, this is a filling meal.

Three bowls of vegetarian minestrone soup with spoons

How to Store the Soup

Minestrone soup stores well and is great for meal-prep. Put leftover portions of the soup in a large glass bowl, cover, and store in your fridge. Alternatively, place leftover soup in several pre-portioned bowls so they’re ready to heat and eat on demand.

Close up picture of bowl of minestrone soup with noodles, spinach and a slew of other vegetables visible.

If freezing the soup, ladle a portion of cold soup into a zip top freezer bag, seal the bag tightly, and then place the bag into your freezer. Freezing it in baggies saves freezer space, which is limited space in my house. Simply defrost a bag of the soup in your fridge overnight or on your counter in cool water for an hour.

Other Cozy Recipes

Try these other cozy recipes from Good For You Gluten Free:

Hearty Slow Cooker Enchilada Soup: A family favorite recipe in a hearty soup made in your slow cooker.

Egg Drop Soup: This delicious egg drop soup tastes like Chinese take-out soup. It’s extra orange thanks to the heritage breed eggs and tumeric.

Best Damn Gluten-Free Chili Recipe: This tasty chili will warm you from the inside out.

Also check out my article, Store-Bought Soups that are Gluten Free. Several brands now make a canned gluten-free minestrone soup!

Gluten-Free Minestrone Soup with Brown Rice Pasta

This classic vegetarian and gluten-free minestrone soup recipe is loaded with hearty vegetables and delicious brown rice noodles, making it a filling meal. It's also a perfect meal prep lunch.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: minestrone soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8 servings
Calories: 210kcal
Author: Jenny Levine Finke

Equipment

  • Dutch oven or large pot

Ingredients

  • 2 tbsp olive oil
  • 3 small Yukon potatoes diced
  • 1 cup carrots diced
  • 1/2 cup celery diced
  • 1/2 white onion diced
  • 1/2 cup green beans stems removed and chopped into 1 inch pieces
  • 15 ounce can red beans drained
  • 14.5 ounce can fire roasted tomatoes do NOT drain
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • sea salt to taste
  • fresh ground pepper to taste
  • 5 cups vegetable broth
  • 2 cups spinach
  • 1 cup gluten-free elbow brown rice noodles see notes for recommendations

Instructions

  • In a large Dutch oven or heavy bottomed pot over medium heat, add olive oil and potatoes, carrots, celery and onion. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
  • Add to mixture green beans, red beans, tomatoes, oregano, basil, garlic powder, thyme, and salt and pepper.
  • Add the broth and bring mixture to a boil. Simmer soup for 10 minutes over medium heat, stirring occasionally or until the vegetables and potatoes are softened.
  • Add the noodles and keep the mixture at a rolling boil / simmer for 8-9 minutes until the noodles are al dente. Add spinach and turn off the heat and allow soup to sit for 2 minutes before ladling the soup into bowls. Enjoy warm.

Notes

I love Tinkyada brown rice noodles for this soup because they hold their texture well even when sitting in hot broth.
I sometimes omit the potatoes from this soup and it’s still fantastic. The potatoes will make the soup more filling and the starch adds a bit more thickness.
See full article for tips on how to store unused portions of the soup.
 

Nutrition

Calories: 210kcal | Carbohydrates: 37g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 696mg | Potassium: 625mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3983IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 3mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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