Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.
When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
3 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 zucchini, chopped
4 cups chicken broth
One 24-ounce jar strained tomatoes
One 15-ounce can cannellini beans, drained
½ pound swiss chard, stemmed and chopped
Salt and pepper
2 tablespoons plus 1 teaspoon finely chopped parsley
1 cup gluten-free elbow pasta, cooked until al dente
1 large clove garlic, sliced
2 slices gluten-free bread, cut into ½-inch pieces
¼ cup parmesan cheese (optional)
- In a soup pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots and zucchini; cook until softened, about 5 minutes. Add the broth and tomatoes; bring to a boil. Reduce the heat, cover and simmer for about 1 hour. Stir in the beans and chard; cook until just wilted. Stir in 2 tablespoons parsley and the cooked pasta; season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon olive oil over medium-high heat in a large skillet until hot, but not smoking. Add the garlic and fry until golden; remove the garlic and discard. Add the bread and cook, turning occasionally, until golden. Toss with the remaining 1 teaspoon parsley and the cheese, if using. Serve with the soup.