Gluten-Free Minestrone Soup with Veggie-Based Pasta
Classic minestrone gets a veggie-powered upgrade. Veggiecraft pasta adds protein and fiber to every spoonful of this comforting, gluten-free soup—packed with seasonal vegetables, beans, and a deeply savory broth.
50 minutesServes 8
Cooking Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, celery, and carrot and cook for 5-7 minutes.
Add the garlic and cook for 30 seconds.
Add the diced tomatoes, oregano, basil, salt, pepper, bay leaf, and vegetable broth. Stir, then bring the mixture to a boil.
Add the Veggiecraft Cauliflower Elbow Pasta pasta. Cook at a boil for 6 minutes, until the pasta is almost tender.
Stir in the beans, green beans, and kale. Continue to cook for an additional 2-4 minutes until the kale is wilted and the pasta is soft.
Remove the bay leaf. Garnish with chopped parsley and a sprinkle of parmesan.
