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Grain-Free Minestrone Soup

Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Cuisine Italian
Servings 6

Ingredients
  

  • 1 tsp olive oil pinch of salt
  • 1 yellow onion diced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 28 oz can diced fire roasted tomatoes
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 4 cups broth chicken or vegetable broth work well
  • 2 oz wedge parmesan with rind
  • 8 oz green beans cut into 2 inch pieces
  • 1 summer squash cut into ½" chunks

Instructions
 

  • Prep all veggies. For the best texture (and more even cooking) dice the carrots, onions and celery in a similar size!
  • Heat a large heavy bottomed soup pot over medium heat. Add 1 tsp of olive oil. When oil is shining and pan is hot, add carrots, onions and celery. Saute stirring occasionally until onion is translucent and other veggies start to soften.
  • Add 2 tbsp tomato paste, salt, pepper, italian seasoning and minced garlic to the sauteed veggies. Stir to coat and cook for another 30 seconds until garlic is fragrant.
  • Deglaze pot with 4 cups broth, stir and bring to a boil.
  • Add diced tomatoes, rind from parmesan wedge (reserve the cheese to grate on top), and 1 cup pasta shells. Boil for 7-9 minutes then reduce heat and let soup simmer.
  • Add green beans and summer squash to the pot and allow to simmer for at least ten minutes, until green beans brighten in color and squash softens.
  • Taste for salt.
  • Top each bowl with freshly grated parmesan!

Notes

If you can't find a wedge of parmesan, pre-grated will work fine too. Add a few tablespoons to the broth to give it a bit more depth of flavor. 
The salt in this recipe is purposely minimal because broths vary so much in sodium content. Adjust according to your preference!