Summer Minestrone {Gluten-Free}
Prep time
Cook time
Total time
A light, spicy broth, full of summer vegetables, kidney beans, and fresh basil. A perfect low calorie summer meal.
Serves: 8
  • 2 teaspoons olive oil
  • 4 cups celery, sliced thin
  • 2 medium onions, minced
  • ⅓ cup fresh garlic, minced
  • 10 cups water (or substitute good quality vegetable broth)
  • 3 vegetable bouillon cubes (I use Rapunzel)
  • 1 can diced tomatoes
  • 2 tablespoons italian seasoning
  • 1 tablespoon oregano
  • ¼ teaspoon cumin
  • 3 carrots, peeled and diced
  • 3 cups fresh green beans, cut into short pieces
  • 2 cups zucchini, quartered and sliced
  • 3 cups kidney beans (prepared fresh, or equivalent to 2-15 ounce cans)
  • ¾ cup tomato paste (or about 1-5.5 ounce can)
  • ¼-1/2 teaspoon cayenne (1/2 for a spicy broth)
  • brown rice fusilli (several servings, boiled until it is almost, but not quite, done)
  • 1 cup basil, packed and shredded finely
  • parmesan cheese (garnish, optional)
  1. Add olive oil to a large soup pot, and then sauté the minced onions and garlic and sliced celery on medium-high heat, until all are soft and translucent, and just beginning to brown, about 7-10 minutes.
  2. Add the diced tomatoes, either water and bouillon or vegetable broth, and the spices through cumin.
  3. Bring to a boil, then let simmer on medium-low for an hour.
  4. Meanwhile, prepare several portions of pasta. Stop cooking it when it is almost done, but still very firm. It will continue to cook once you put it in the soup. Set aside until ready to serve the soup.
  5. Add the peeled and diced carrots, and let simmer for another 10 minutes or so, until the carrots are soft.
  6. Meanwhile, add the tomato paste and cayenne. Start small with the cayenne, and add more to taste. I love it pretty spicy and find that ½ teaspoon is a good amount without making it too spicy.
  7. After the carrots have softened, add the kidney beans, green beans and zucchini. I like the green vegetables to still be crispy, which is why I add them just a few minutes before I turn the soup off.
  8. After turning the soup off, add the basil. I also like to reserve some to use as a garnish. Basil quickly loses it's flavor if it's cooked.
  9. Add pasta to individual bowls of soup, then garnish with reserved basil and parmesan cheese.
Many other vegetables will work in this soup. Potatoes, sweet potatoes, broccoli, cauliflower, and bell peppers are all great options.
The pasta isn't necessary. Sometimes I use a different grain, like rice or quinoa, and add a bit cooked to bowls instead of pasta. If I've added potatoes, I don't use pasta or a grain.
Recipe by Sunkissed Kitchen at