miraculous minestrone soup recipe

Miraculous Minestrone Soup

Miraculous Minestrone Soup really is a miracle! A typical bowl of original recipe minestrone soup contains an overdose of carbohydrates and gluten, which does not add up to good overall nutritional balance. For those of you following a healthier way of eating, you’ll be happy to know our exceptionally tasty version substitutes these ingredients for gluten-free pasta which has a better nutritional profile without skimping on the soothing comfort thick minestrones are known for giving.

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You’ll need a considerably sized soup pot to make our minestrone. To start, simply sauté the required number of onions, carrots, and celery until softened. Then add the parsnip and season the lot well. Next, you’ll need to carefully add the stock base, the bay leaf, and the can of crushed tomatoes and bring the entire soup to a boil. If you like, you can add a parmesan rind for an added kick of savory flavor.

Towards the end, you’ll need to add the gluten-free pasta, zucchini, and beans. Once you’re done make sure you remove the bay leaf and parmesan rind since they are there as a flavor enhancer.

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Miraculous Minestrone Soup provides a range of vitamins, such as vitamin E, thiamin, niacin, and vitamin B6 – all vitamins and minerals that contribute to positive overall health and wellbeing. In fact, tomatoes provide 38% of your recommended daily intake of vitamin C. The bulk of the soup comes from the addition of kidney beans, which are protein rich as well as being high in essential dietary fiber. Why not try a new take on an old favorite today and discover Miraculous Minestrone Soup for yourself?

Miraculous Minestrone Soup
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    4-6 servings
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 carrot chopped
  • 1 celery stalk, chopped
  • 1 cup chopped parsnip or other hard vegetable
  • salt and freshly ground black pepper
  • 6 cups stock, vegetable or chicken
  • 1 (28 ounce) can crushed tomatoes with basil
  • 1 bay leave
  • rind from parmesan cheese
  • 1 cup chopped zucchini or other soft vegetable
  • 1/2 cup small gluten-free pasta, such as tubetti
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 teaspoon minced garlic
  • 1/2 cup chopped parsley leaves


  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
  3. Add the parsnip and season everything well with salt and freshly ground black pepper.
  4. Cook the parsnip with the onion, carrot, and celery for an additional 2 minutes.
  5. Stir in the stock, tomatoes, bay leaf, and the parmesan rind (if you are using it) and bring to a boil.
  6. Reduce the heat and simmer for 15 minutes.
  7. Add the zucchini and pasta and bring to a simmer again, and simmer for another 10 minutes.
  8. Stir in the beans, garlic, and pasta and simmer another 5 minutes.
  9. Remove the bay leaf and parmesan rind and serve.
  10. Enjoy!


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Shanna Lee
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