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Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.

When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Serves: 4


3 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 zucchini, chopped
4 cups chicken broth
One 24-ounce jar strained tomatoes
One 15-ounce can cannellini beans, drained
½ pound swiss chard, stemmed and chopped
Salt and pepper
2 tablespoons plus 1 teaspoon finely chopped parsley
1 cup gluten-free elbow pasta, cooked until al dente
1 large clove garlic, sliced
2 slices gluten-free bread, cut into ½-inch pieces
¼ cup parmesan cheese (optional)

1. In a soup pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots and zucchini; cook until softened, about 5 minutes. Add the broth and tomatoes; bring to a boil. Reduce the heat, cover and simmer for about 1 hour. Stir in the beans and chard; cook until just wilted. Stir in 2 tablespoons parsley and the cooked pasta; season with salt and pepper.
2. Meanwhile, heat the remaining 1 tablespoon olive oil over medium-high heat in a large skillet until hot, but not smoking. Add the garlic and fry until golden; remove the garlic and discard. Add the bread and cook, turning occasionally, until golden. Toss with the remaining 1 teaspoon parsley and the cheese, if using. Serve with the soup.


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4 Comments: Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Laurie Barrie Said:

Mmm…looks delicious! I think we have similar weather up here in the Northwest. We still have chilly mornings and soup can still be served in the evenings. Thanks for the recipe!

silvana Said:

Sure, Laurie! For us, soup is always so comforting…

Emily Said:

When does the pasta go in?

Silvana Nardone Said:

Hi Emily, thanks for giving me the head’s up on this. I’ve fixed the recipe. The pasta goes in with the parsley at the end. Talk soon, Silvana

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