After years of thinking my husband didn’t like soup, I just discovered that I was (happily) wrong. He likes it! Now, I’m not sure why it took him nearly a decade to mention this, but that just goes to show marriage is full of surprises LOL.
Anyways, this is good news because I love soup. I love making soup. I love eating soup. I especially love making and eating soup from uncomplicated or overly fussy recipe. Because on most nights, does anyone want to turn a perfectly wonderful one-pot dish into anything more complicated? No, I didn’t think so.
So now I’m over here making up for years of lost soup time and I couldn’t be happier.
Lately, a request has been for minestrone soup. And while most soups benefit from a long simmer time to let all the flavors marry, it isn’t a necessity, at least for this recipe. You’ll notice that in order to boost flavor in a short amount of time, I have a little trick: A blend of bone broth and regular stock.
Oftentimes, I think bone broth can taste a little too much like…bone broth (too rich for me), but when cut with another liquid, you get great taste in less time.
Drizzle with olive oil, serve with a crust o’ bread and you’ve got yourself a fine family meal.
30-Minute Gluten-Free Minestrone Soup
A tasty one-pot dish that’s ready in 30 minutes. Perfect for a weeknight!
- 1 TBS extra virgin olive oil, plus extra for drizzling
- 1 lb ground beef
- 1 TBS salted butter
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot chopped
- 2 stalks celery chopped
- 1 12.5oz can diced tomatoes
- 1 quart beef bone broth
- 1 quart chicken broth
- 1 12.5 oz can red kidney beans
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- salt and pepper
- 8 oz dried elbow pasta made from rice
- 1/4 c Parmesan cheese optional
In a large soup pot, heat olive oil over medium high heat. Add beef and cook, crumbling with a wooden spoon until cooked through, 5-7 minutes.
Add onions, garlic, carrots, and celery to the pot. Saute until softened, 3-5 minutes.
Add remaining ingredients except for the rice pasta to the pot. Season with salt and pepper to taste.
Bring the soup to a rolling boil. Stir in pasta and cook until al dente (10-15 minutes).
Drizzle with extra olive oil and, if desired, sprinkle with Parmesan cheese. Serve and enjoy!