Gluten Free Minestrone Soup with Bacon and Pesto Croutons
A hearty Italian vegetable soup featuring bacon, butternut squash, carrots, cannellini beans, and gluten-free pasta in a rich tomato broth. The addition of homemade pesto croutons adds a delightful crunch and herbal flavor that transforms this classic comfort food into something special. Perfect for chilly evenings when you want a satisfying, warming meal that accommodates gluten-free diets without sacrificing traditional minestrone flavors.
Ingredients
- 4 nitrate free bacon slices
- 1 ½ cups onions, diced
- 2 cups carrots, thickly sliced into 1/2 inch chunks
- 2 ½ cups butternut squash, peeled and diced into 1/2 inch chunks
- 4 cloves garlic, chopped
- 4 thyme sprigs
- 28 ounces organic crushed tomatoes in puree, canned
- 6 cups gluten free organic chicken broth
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon crushed red pepper flakes
- 2 bay leaves
- 8 ounces gluten free penne
- 15 ½ ounces cannellini beans, drained and rinsed, canned
- 5 ounces organic spinach leaves
- 4 slices gluten free sandwich bread, each about 1/2 inch thick
- 3 tablespoons basil pesto
- 2 tablespoons olive oil
- Parmesan cheese(optional)
Instructions
- 1
Chop bacon and place in cold stockpot
- 2
Cook bacon over medium heat until fat renders and bacon browns, about 6 minutes
- 3
Add onions, carrots, squash, garlic, and thyme sprigs
- 4
Cook over medium heat until onions soften, about 8 minutes
- 5
Add tomatoes, chicken broth, salt, black pepper, red pepper flakes, and bay leaves
- 6
Bring to boil over high heat, then reduce heat and simmer uncovered for 30 minutes until vegetables are fork tender
- 7
Bring large pot of heavily salted water to boil
- 8
Cook penne according to package directions, about 7 minutes
- 9
Drain pasta and rinse under hot water
- 10
Preheat oven to 400 degrees
- 11
Cut bread into cubes, 9 per slice
- 12
Combine pesto and olive oil in mixing bowl
- 13
Toss bread cubes with pesto mixture until fully coated
- 14
Arrange on baking sheet in single layer and bake for 10 minutes
- 15
Remove bay leaves and thyme sprigs from soup
- 16
Add pasta and beans to soup and heat through
- 17
Add spinach and stir until wilted
- 18
Ladle into bowls and top with croutons and optional Parmesan
Tips
Make sure to render the bacon fat properly as it provides the flavorful base for sauteing the vegetables and building the soup's rich taste foundation.
Cut vegetables into uniform 1/2 inch pieces to ensure even cooking and proper texture in the finished soup.
Add spinach at the very end and just stir until wilted to maintain its bright color and prevent overcooking.
Good to Know
Refrigerate leftovers for up to 4 days in covered container. Store croutons separately to maintain crispness.
Soup can be made 1 day ahead without pasta and spinach. Reheat and add pasta and spinach when serving.
Serve hot with additional Parmesan cheese and crusty gluten-free bread on the side.
Common Mistakes
Don't add pasta too early to avoid mushy texture
Don't overcook spinach to prevent losing bright green color
Store croutons separately to prevent sogginess
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this soup vegetarian?
Yes, substitute vegetable broth for chicken broth and omit the bacon. Saute vegetables in olive oil instead of bacon fat for a completely vegetarian version.
How long will the soup keep in the refrigerator?
The soup will keep for up to 4 days refrigerated. Store croutons separately and add just before serving to maintain their crispness and texture.
Can I freeze this minestrone soup?
Yes, but freeze without the pasta and spinach. Add fresh cooked pasta and spinach when reheating to prevent mushy texture and maintain optimal consistency.