Hearty Minestrone Soup

Makes: 6-8 servings
Free of: gluten and all top allergens


Photo: Chris Gonzaga


  • 2 tbsp olive oil
  • 8 oz pancetta, finely diced
  • 2 cups (475 mL) sweet onion, diced
  • 1 cup (250 mL) carrots, diced
  • 1 cup (250 mL) celery, diced
  • 2 cloves garlic, minced
  • 1/2 of one Savoy cabbage, chopped
  • 1 28 oz (798 mL) can of diced or crushed tomatoes
  • 2 tbsp tomato paste
  • 3 quarts (3 L) vegetable stock (Look for allergen-friendly, GF brands)
  • 1 14 oz (398 mL) can of black (or other) beans, rinsed and drained
  • 2 large handfuls baby spinach
  • 1 cup (250 mL) uncooked gluten-free or regular elbow pasta
  • salt and pepper


  1. In a large heavy bottomed pot, heat olive oil over medium-high heat Add pancetta and cook 2-4 minutes, stirring. Then mix in onion, carrots and celery and cook a further 4-6 minutes, stirring often.
  2. Add garlic, cabbage, tomatoes and tomato paste. Stir to combine. Cook a further 2 minutes. Pour in stock and bring to a boil.
  3. Reduce heat to a simmer. Add beans, spinach and pasta. Season with salt and pepper, and simmer until pasta is cooked, about 10 minutes.
  4. Ladle into bowls. Serve soup with warm gluten-free bread.

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