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Autumnal Minestrone Soup

Autumnal Minestrone Soup
Autumnal Minestrone Soup
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Try this gluten free Autumnal Minestrone Soup recipe today! This recipe uses popular autumn vegetables to put a new spin on this classic Italian soup. Poured over a bowl of noodles, this soup truly makes for the perfect meal. Who knows? This minestrone soup may turn out to be your favorite soup of all time. After making this soup for the first time, you'll want to make it again and again and again. We don't blame you! This full-of-flavor soup is absolutely amazing!



  • 1 tablespoon olive oil
  • 1 1/2 cup coarsely diced onion
  • 1 cup coarsely chopped celery
  • 1 1/2 cup diced fennel bulb
  • 2 cloves garlic, finely minced
  • 2 cups potatoes, cut into 1/2-inch pieces
  • 1 (35-ounce can) whole peeled tomatoes, undrained (see note)
  • 8 cups gluten free chicken broth
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 medium zucchini, diced into 1/2-inch cubes
  • 1 pound Swiss chard
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups gluten free fussili pasta, cooked and drained
  • 2 teaspoons red wine vinegar
  • Garnish:
  • 1/2 cup salted pumpkin seeds, ground or 1/2 cup finely grated Parmesan cheese


  1. In an 8-quart soup pot, heat the oil over medium-high heat and saute the onion and celery for 5 minutes. Add the fennel and garlic. Then continue to saute and stir for another 5 minutes until onion is translucent and mixture is very flavorful.

  2. Add potatoes, tomatoes, broth, salt, and pepper and bring to a boil. Then reduce heat to a simmer and cook for 10 minutes.

  3. Remove stems from the chard and cut into 1/2-inch pieces. Cut the tops into 1-inch pieces. Add stems and zucchini to the pot and cook another 10 minutes. Then add the beans, the cooked pasta, and the chard leaves. Cook for 5 minutes, until the chard is wilted and all the ingredients are heated through.

  4. Just before serving, add the vinegar and taste for seasoning, adding salt if necessary. Serve with a garnish of pumpkin seeds or Parmesan cheese.

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I don't know why I don't make more soup. It's delicious! I'll definitely be putting this recipe on my to-make-again list.

This soup really hit the spot. I am not always a fan of minestrone, but this recipe won me over.

I loved this soup! I loved the flavor of it, even though it wasn't a true minestrone flavor. I'm eating this for lunch tomorrow for sure.

Flavor was almost there. I would add a little more broth and a can of diced tomatoes to make it really taste like minestrone

I usually just have canned soup, but this was so good I think I might try homemade soup more often.


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