Minestrone soup is one of those delicious, warming soups that everyone had in their childhood. I have created a Gluten-free version – this is my hearty and healthy Brown Rice Pasta Minestrone Soup.
It’s super easy to make, and will take you less than half an hour. Make it for a light dinner, and take into work for lunch the next day.
Did you like this? Then you should try my creamy and comforting Tomato soup!
Ready in 20 minutes
Finely chop the onion into small pieces. Heat the oil in a large pot and sauté the onion for 3 minutes.
While this is cooking chop the carrots and pepper into cm chunks. Throw then in with a pinch of salt and sauté for another 5 minutes until they start to cook through.
Chop up the courgette into cm chunks and throw that in with 2 crushed garlic cloves and the rosemary, stir for another minute.
Cover with stock, throw in the kale, sun-dried tomatoes and drained beans.
Allow this to cook for 10 minutes while you cook the pasta.
Cook the pasta separately in another pot as per the instructions on the packet. When it’s cooked through, chuck the pasta in with the rest of the soup, and parsley.
Stir well and serve with fresh basil on top.