Minestrone with Gluten-Free RavioliYum
This Minestrone with Gluten Free Ravioli is technically a soup, but it’s so jam-packed with vegetables that it could double as a stew.
Soup is my absolute favorite thing to make and I’d have to say that it’s probably my family’s favorite thing to eat. I typically make a big pot of soup late Sunday mornings, which makes the house smell wonderful and feel cozy. And it doesn’t really matter what temperature is going on outside – I love a big pot of soup simmering on my stove! Soup is one of those meals that can be made with whatever vegetables you have on hand and the rest is depends on whim. It’s flexible that way. This soup was pulled together with common ingredients that I typically have in my fridge or pantry. The only special ingredient that I sought out was the ravioli. You could eat this soup without the ravioli of course, but I just don’t know why you would want to. This is another favorite minestrone of mine – the tiny ground turkey meatballs are the star of this show.
I’ve used cannelini beans here, but feel free to use chickpeas or kidney beans if you prefer, or go without altogether. Quite often, minestrone is made with macaroni noodles, but I instead decided to garnish this soup with basic cheese ravioli (stuffed with ricotta). It makes a pretty presentation, and I love it so much more than the common macaroni add-in. Generous spoonfuls of basil pesto and a healthy dusting of Parmesan cheese turns bowls full of this soup into something memorable. Truly!
Minestrone with Gluten Free Ravioli
Yield: 4 - 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour - 15 minutes
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, finely diced
- 1 large leek - white and light green parts, finely diced
- 2 celery ribs, finely minced
- 2 large carrots, finely minced
- 4 cloves garlic
- 1/4 cup fresh parsley, chopped
- 2 tablespoons red wine (optional)
- 1 tablespoon plus 1 teaspoon dried oregano
- 1 (14.5 ounce) can of diced tomatoes in juice
- 2 tablespoons tomato paste
- 4 cup low-sodium vegetable broth (or chicken broth)
- 2 cups water
- 1 ince piece of parmesan cheese rind
- 1 (14.5 ounce) can cannellini beans, rinsed and drained
- 1-1/2 cups kale, finely chopped
- 1/2 cup frozen peas
- 1 large zucchini, chopped
- Heat the oil in a large soup pot or Dutch oven, and add the onions and leek. Cook over medium-low heat, stirring frequently for about 3 minutes or until the onions are tender.
- Add the add the celery, carrots, garlic and parsley, and cook for another 3 minutes or until the vegetables are tender.
- Add the wine and simmer for a minute.
- Stir in the oregano. Add the tomatoes, tomato paste, vegetable broth and water. Bring to a boil then reduce heat to a simmer. Add the parmesan cheese rind and kale. Turn the heat to low and cover the pot. Cook for about 45 minutes.
- Add the peas and zucchini and cook for another 10 to 15 minutes.
- Serve with your favorite ravioli and plenty of basil pesto.