Fresh butternut squash adds an autumnal theme to this wholesome, ultra-chunky, satisfying gluten free minestrone soup, while red wine vinegar brightens up its flavors in the best way.
Fall Minestrone Gluten-Free Recipe
Add 1 cup cooked gluten-free orzo or macaroni when you add the beans to make it even heartier. Leftovers will thicken, so stir in some water before warming.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 clove garlic crushed
- Kosher salt and freshly ground pepper
- 1 quart gluten-free low-sodium vegetable (or chicken broth if you’re not worried about vegetarian)
- 1 8-ounce can tomato sauce
- 2 cups peeled 1/2-inch cubes butternut squash
- 1 small russet potato peeled and cut into 1/2-inch cubes
- 1/4 pound green beans trimmed and cut into 1-inch pieces
- 1-1/2 teaspoons dried Italian herb mix
- 1/2 bunch Swiss chard center ribs removed and leaves chopped into 2-inch pieces
- 1 16-ounce can cannellini or kidney beans, drained and rinsed
- 2 teaspoons red wine vinegar
In a large pot over medium-high heat, warm the olive oil. Add the onion, garlic, and 1/2 teaspoon kosher salt and sauté, stirring occasionally, until tender, about 3 minutes. Add the broth, 1 teaspoon salt, 1/4 teaspoon pepper, the tomato sauce, squash, potato, green beans, and herb mix. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, 10 to 12 minutes. Add the chard and canned beans and cook until the potato is tender and cooked through and the chard has wilted, about 3 minutes longer. Stir in the vinegar and season to taste with salt and pepper. Transfer to bowls and serve.
Photography Erin Ng