Gluten-Free Italian Minestrone with Pasta

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup cooked protein (shredded chicken, cooked beef, cooked lentils, or drained and rinsed beans) 1 cup cooked protein (shredded chicken, cooked beef, cooked lentils, or drained and rinsed beans)
• 2 cups diced mixed vegetables (e.g., onion, carrots, celery, potatoes, zucchini) 2 cups diced mixed vegetables (e.g., onion, carrots, celery, potatoes, zucchini)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained (optional) 1 can (14.5 oz) diced tomatoes, undrained (optional)
• 2 tbsp olive oil 2 tbsp olive oil
• 1/2 cup certified gluten-free pasta (such as small shells or ditalini) 1/2 cup certified gluten-free pasta (such as small shells or ditalini)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the minced garlic and diced onion, sautéing until softened and fragrant, about 3-4 minutes. The onions should become translucent.

2. 2

   If using pre-cooked protein like shredded chicken or beef, add it to the pot now and stir for about 1 minute to warm through. If using beans or lentils, they will be added later with the stock.

3. 3

   Add the diced mixed vegetables to the pot and stir them with the aromatics for about 2-3 minutes, allowing them to begin to soften slightly. The vegetables should release a pleasant aroma.

4. 4

   Pour in the certified gluten-free stock and the optional diced tomatoes (with their juice). If using beans or lentils, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the vegetables are tender when pierced with a fork.

5. 5

   Stir in the certified gluten-free pasta and continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is cooked al dente. If you prefer a thicker soup, whisk the cornstarch slurry into the simmering soup and cook for an additional 2-3 minutes until it has thickened to your desired consistency.

6. 6

   Taste the minestrone and season with salt and black pepper as needed. Serve hot, garnished with fresh herbs if desired.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.