Minestrone soup AKA: what the heck do we have in the fridge? Let’s put it in a pot and call it soup! Minestrone soup is one of my favorite “feel better” soups. It’s rich tomato broth and perfectly cooked veggies make a light yet nourishing meal. Whether, I’m struggling with morning sickness, a flu bug, or just need a warm hug, grain-free minestrone soup is my go-to meal!

The beauty of minestrone is you can literally throw whatever veggies you’d like in it. In my version, I used green beans and summer squash, because that’s what we have on hand this time of year! Eggplant, butternut squash, spinach, or potatoes are also great options. Start with the mire poix (fancy name for those diced carrots, onion and celery) and tomato broth, then add the veggies your heart desires (or fridge provides).

I keep this traditional pasta laden soup grain-free by using my favorite gluten-free pasta shells from Banza. Their pasta is made using chickpea flour, so if you can tolerate beans every now and again like we can, I highly recommend their pastas. The texture, taste and durability rival wheat based pasta. No one has time for mushy pasta! The chickpea pasta shells magically hold onto their al dente texture days into leftovers!

This grain-free minestrone soup gets a punch of flavor from parmesan! Simmering the rind in the broth, adds umami and depth of flavor desperately needed by those acidic tomatoes. If you can’t find fresh parmesan, the pre-grated stuff will do in a pinch. Just be sure its REAL parmesan.