Dairy-Free & Egg-Free Minestrone Soup with Gluten-Free Pasta
A hearty and flavorful minestrone soup packed with vegetables and gluten-free pasta. A comforting and nutritious dairy-free and egg-free lunch option.
Ingredients
- 8 cups Vegetable Broth
- 1 28 oz can Canned Diced Tomatoes
- 1 15 oz can Canned Kidney Beans (drained and rinsed)
- 1 15 oz can Canned Cannellini Beans (drained and rinsed)
- 1 cup Gluten-Free Small Pasta (e.g., ditalini)
- 2 Carrots (chopped)
- 2 stalks Celery (chopped)
- 1 Zucchini (chopped)
- 1 Onion (chopped)
- 3 Garlic Cloves (minced)
- 2 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- 2Add garlic, oregano, and basil to the pot and cook for 1 minute more.
- 3Add vegetable broth, diced tomatoes, kidney beans, and cannellini beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 4Add zucchini and gluten-free pasta to the pot and cook until the pasta is tender, about 10-12 minutes.
- 5Season with salt and pepper to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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