Gluten-Free Hearty Italian Minestrone Soup
A warming Italian soup packed with tender vegetables, kidney beans, and macaroni in a rich tomato-vegetable broth. This traditional minestrone features the classic combination of onions, carrots, celery, and zucchini, enhanced with Italian herbs and fresh basil. Perfect for cold weather dinners or as a satisfying lunch, this version builds deep flavor by sautéing the vegetables until caramelized and deglazing with white wine. The addition of Parmesan cheese and extra olive oil makes each bowl feel restaurant-quality.
Ingredients
- 1 cup uncooked macaroni, gluten-free if desired(optional)small shells1:1gluten-free
similar cooking time
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 3 cups onion, diced
- 1 tablespoon garlic, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon dry Italian seasoning
- ¾ teaspoon salt
- ½ cup dry white wine
- 6 cups vegetable broth
- 1 small zucchini, diced
- 1 28-ounce can whole peeled tomatoes, preferably Italian plum tomatoes
- 1 14-ounce can red kidney beans, drained and rinsedcannellini beans1:1
creamier texture
- ¼ cup fresh basil, chopped
- grated Parmesan cheese, for serving(optional)
Instructions
- 1
Bring water to a boil in a medium saucepan
- 2
Add macaroni and cook according to package instructions
- 3
Drain pasta
- 4
Heat olive oil in a large heavy-bottomed soup pot over medium-high heat
- 5
Add onion and garlic and cook, stirring often until onion starts to brown slightly
- 6
Add carrots, celery, Italian seasoning and salt, stirring to combine
- 7
Continue cooking, stirring often until vegetables are softened and pan has fond on bottom
- 8
Pour in wine and cook, stirring until most wine evaporates
- 9
Add broth and zucchini, increase heat to high and bring to a boil
- 10
Reduce heat to maintain a simmer and cook until vegetables are tender
- 11
Crush tomatoes into the soup and add tomato sauce from can
- 12
Stir in beans and cooked macaroni, cooking and stirring until heated through
- 13
Remove from heat
- 14
Stir in basil
- 15
Serve in bowls topped with Parmesan and additional olive oil if desired
Tips
Building fond on the bottom of the pan while cooking vegetables adds deeper flavor to the soup base
Crushing tomatoes by hand creates the ideal chunky texture while releasing their juices into the broth
Cook pasta separately to prevent it from becoming mushy when stored as leftovers
Good to Know
Refrigerate covered for up to 4 days. Pasta may absorb liquid; add broth when reheating.
Can be made 1 day ahead. Add pasta just before serving to maintain texture.
Ladle into bowls and top with grated Parmesan and drizzle of olive oil.
Common Mistakes
Cook pasta separately to avoid mushy texture when storing leftovers
Don't skip building fond on vegetables for maximum flavor development
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar cooking time
General Alternatives
FAQ
Can I make this soup without wine?
Yes, substitute the wine with an equal amount of vegetable broth. The soup will have a milder flavor but will still be delicious.
What if I don't have Italian seasoning?
Make your own blend with equal parts dried basil, oregano, thyme, and rosemary, plus a pinch of garlic powder.
How long will this soup keep in the refrigerator?
Store covered for up to 4 days. The pasta will absorb liquid over time, so add extra broth when reheating.