Easy Gluten-free Minestrone Soup Recipe
What is minestrone soup?
Ideal for vegetarians, this traditional Italian soup is a quick and hearty dish usually made with pasta and a mix of vegetables. Minestrone is a great way to use up any vegetables you might have at home and it’s easily adaptable to any greens and/or beans, and you could even use rice instead of pasta. Also, the vegetable variety in a minestrone means that it’s full of goodness and packed with plenty of vitamins, making it easy to get your 5-a-day. This recipe can be adapted with most vegetables, so you could add red kidney or butter beans for fibre and protein, or courgettes for boosted potassium and vitamin C.
Fun fact: the term “minestrone” comes from the Italian word “minestra”, literally meaning "soup". The vague and generic way to describe this dish could stem from it being so versatile and, traditionally, there is no one way to make minestrone. For a little bit of history, minestrone originates in 200BC during the Roman invasion of Italy, which improved the country’s economy, brining a wide variety of new vegetables to the market, and so the minestrone trend began.
The Puro Vegan Genovese Basil Pesto with tofu available from Real Italiano is one of the most famous Italian sauces thanks to its versatility. Made with PDO basil, it’s the world’s most valuable basil as it’s grown in Liguria, a region suspended by land and sea. The microclimate there makes the basil sweet, tender and gives it its unmistakable taste.
Naturally red in colour, the Pasta Natura gluten-free pasta available from Real Italiano has a typical vegetable flavour, making it the perfect addition to this minestrone recipe. It also goes well with delicate sauces and is rich in minerals such as protein, fibre, iron and zinc. Semolina flour is what makes this pasta gluten-free, which is made from durum wheat.
1l of vegetable stock (or leftover pasta water - see recipe)
400g tin chopped tomatoes
200g small Pasta Natura gluten-free pasta
250g frozen mixed vegetables
Drizzle of Casa Rinaldi Extra Virgin Olive Oil with Basil
A few shavings of parmesan cheese (or a vegan alternative)
1. Bring 1l of vegetable stock to the boil in a deep pan and add the tinned tomatoes, followed by the pasta. We used the leftover pasta water from our Gluten-free Chilli, Olive Oil and Roast Garlic Pasta recipe, as an already-seasoned water as a base.
Quick tip: remember to cook the pasta until al dente.
Fun fact: preserving pasta water is a golden rule in Italian cooking as it can always be used for another recipe. The water is packed with flavour and seasoning, making it a perfect soup base, and it's essential to any pasta sauce.
2. Just before the pasta is ready, add the frozen vegetables and simmer for 2 minutes until everything is cooked. Season well with salt and pepper.
3. Serve and drizzle with the pesto, oil, and parmesan shavings. Season with more salt and pepper to taste if needed.
Watch the video below to see how one of our Real Italiano chefs prepares this Italian classic soup recipe.