Hi Friends! Welcome back to the blog! One of my favorite cold weather meals to make and eat is soup. It’s comforting, nourishing, often budget-friendly, a great way to use up random veggies in the fridge and the leftovers are so appreciated on busy days! Today I’m sharing how to make minestrone soup with a very special key ingredient – quality, wholesome pasta!
Pamela’s Products has a brand new line of pastas each made with only 3 ingredients and 8 grams of plant-based pea protein per 2 oz. serving. They have four new varieties: elbows, rotini, penne and spaghetti. Nutritionally they are great but the taste and texture is really what won me over! They are also gluten-free, vegan, Non-GMO Project Verified and USA Organic. You can learn more about Pamela’s new pasta here and definitely look for them next time you go to the grocery store!
Gluten-Free Minestrone SoupPrint Recipe
- 2 15-ounce cans of kidney beans
- 1 15-ounce can of white beans
- 3 stalks of celery diced
- 3 carrots diced
- 1 small onion diced
- 1 small zucchini diced
- ½ cup of fresh basil sliced
- 2 cups of kale deveined and chopped
- 1 tablespoon of italian seasoning
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 6 cups of vegetable stock
- 1 box of Pamela’s Elbow Pasta
- Drain and rinse beans
- Then, wash and prep vegetables according to ingredient list
- Add all ingredients, except the pasta, into a large soup pot or crock pot and let cook for 20 - 30 minutes until veggies are soft
- Feel free to taste the soup as you go and add more italian seasoning, onion or garlic powder to meet your taste preference
- Then, add in the pasta and cook for an additional 8 - 10 minutes
- Serve topped with fresh basil and a side of your favorite crackers or bread
- Stored in the fridge in an airtight container, I like using 32-ounce glass mason jars, and enjoy within 1 week.
Disclosure: Thank you to Pamela’s Products for sponsoring this post!