Gluten free minestrone soup is something I’ve wanted to make for a long time and there’s only one thing which makes it better – DINOSAUR PASTA. As soon as I saw the gluten free dinosaur pasta in Morrison’s I knew it had to be done.
Because gluten free minestrone soup requires small pieces of pasta, this seemed like the perfect shape for it. Reason one: tiny shapes of gluten free pasta are near-on impossible to buy anywhere. Reason two: who doesn’t want to spend their lunchtime separating their triceratops from their stegosaurus?*
*Full disclaimer: I spent a good 10 minutes finding all the different dinosaur shapes before I even ate my soup. Judge away.
What is gluten free minestrone soup?
For those of you who don’t remember growing up eating cans of minestrone soup in your pre-coeliac days, let me explain. Gluten free minestrone soup is an Italian soup, which is filled with vegetables, beans, stock and pasta shapes.
Normally minestrone soup uses a miniature farfalle – aka ‘bow tie pasta’- shape. However, I thought the gluten free dinosaur pasta I found in Morrison’s was way more fun, AND it’s one of the cheapest gluten free pasta out there so is definitely worth a trip!
This gluten free minestrone soup is really easy to whip up and makes a heart meal served with some crusty gluten free bread. I served mine with a BFree part-baked gluten free baguette and it was incredible!
The perfect gluten free soup recipe
I find this gluten free minestrone soup is the perfect Sunday lunchtime soup, if there is such a thing? Allow me to set the scene…
It’s a brisk Sunday lunchtime, you’ve been for a blustery walk and you want something hearty to help you warm up and get the feeling back in your toes.
You crack on the fire, boil the kettle for a nice cuppa, and then whip up this soup while you sip your tea. By the time the bread is baked and the soup is ready, you’re starving.
Pop on your pair of toastiest, wooly socks, huddle up under a blanket, and enjoy a warming bowl of this freshly-made gluten free minestrone soup in front of a cheesy film. Bliss.
Making my gluten free minestrone soup recipe
Have I sold you the minestrone dream yet? I really hope so – because this recipe has become one of my favourites for a gluten free lunch!
This recipe is best made and eaten straight away. I have found if you keep it in the fridge, the pasta and veg soaks up the excess stock and it kind of becomes one big mush.
It’s still pretty tasty but it’s definitely more of a bean and veg stew by then! I’d recommend making this in batches to cover only what you need, and gobbling it all up straight away!
What equipment will you need to make my gluten free minestrone soup recipe?
Don’t worry – you only require the very basics! The only thing you really need for this recipe is:
- A large, non-stick lidded pan is essential to let this bubble away on the stove.
Otherwise most of the ingredients are store-cupboard essentials. Plus if you have to buy things like herbs and stock cubes, you’ll have plenty left over to make this gluten free minestrone soup over and over again.
If you’re stuck on which stock cubes to use, you can find my handy guide to gluten free stock cubes and gravies right here. I personally always use Knorr stock pots because I love the flavour!
My gluten free minestrone soup recipe
So here it is, my gluten free minestrone soup recipe with dino pasta! The perfect winter warmer for the weekend (or a school night!).
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your creations! And please do leave a review to let others know you loved it too! It would mean the world to me.
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- 2 large potatoes (peeled and chopped into 2cm cubes)
- 2 carrots (chopped)
- 2 cloves of garlic (peeled and crushed)
- 1 red onion (finely chopped)
- 1 celery stick (finely chopped)
- 1 litre gluten free vegetable stock (I use 2 Knorr veg stock pots and 1 litre of boiling water)
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin cannellini beans
- 1 large handful of fresh spinach
- 150g gluten free dinosaur-shaped pasta (or shape of choice!)
- 1 tbsp oil
- 1 tsp mixed herbs
- Salt and pepper
- Heat the oil in a large, lidded pan on a low-to-medium heat. Once hot, add the onions, garlic, celery, potatoes, carrots and mixed herbs to the pan. Fry for 5-7 minutes until they start to soften, stirring occasionally to make sure they don't stick.
- Add the stock, tinned tomatoes and cannellini beans to the pan, stir well and then place the lid on the pan. Bring the soup to the boil, then turn down the heat to low and simmer for 15 minutes, stirring occasionally.
- After 15 minutes, remove the lid and add the pasta to the pan. Stir, replace the lid and bring back to a simmer. Simmer for approximately 7-8 minutes until the pasta is cooked to your liking.
- Once the pasta is cooked, add the spinach, stir and simmer for another minute so it wilts down. Season with salt and pepper to taste, and then serve straight away.
This recipe is best served fresh - if you keep it in the fridge it will absorb the excess moisture and end up more like a stew! I would recommend only making what you need and making it fresh every time. Best served with crusty gluten free bread fresh from the oven.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 836mgCarbohydrates: 79gFiber: 13gSugar: 8gProtein: 18g
Need some more gluten free dinner inspiration?
Want to have a go at making some more easy gluten free and vegan recipes? Give some of these other gluten free recipes a try! There are plenty to choose from – here are a couple to get you going:
- My gluten free chicken and ham pie recipe
- Gluten free mac and cheese
- My gluten free chilli con carne recipe
- Easy gluten free Chinese curry recipe
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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