Awesomeness with Megan's Minestrone

Awesomeness with Megan's Minestrone

by Megan, Owner of

We all have days where we would NEVER want company to see what we’re eating for dinner. Those nights where you’re having cold cereal in your sweats, or some leftovers you’re not sure how long they’ve been in the fridge.

But, there are some nights where you’re so proud of what you’re serving that you want to invite people over. 

This recipe is for one of those show-off nights. I make it constantly when we have people over, and it’s a crowd pleaser.

Did I mention it is super easy, is made in a slow cooker and freezes beautifully? This soup is truly soup-er. Whether you’re eating with or without company, be sure to make this soup. 

Slow Cooker Minestrone (GF, DF, Vegan, Top 8 Free)

Adapted from: “The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family” by Cybele Pascal

3 T. olive oil
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves
2 tsp. dried oregano
3 carrots, chopped
2 medium potatoes, peeled, and chopped into small pieces
one 28 oz. basil and oregano crushed tomatoes, with juice
5 cups chicken or vegetable broth (Note: it will not be vegan if you use chicken broth)
1 T. honey
1 T. balsamic vinegar
2 T. red wine (optional)
1 tsp salt

1 can of white cannellini beans (liquid and all)
2 cups gluten-free short pasta of some kind
1 tsp. dried basil
1/4 cup chopped fresh basil

Are you ready for the easiest directions of your life? Put everything in the crock pot other than the pasta and fresh basil. Turn on low, and cook for 6-8 hours. When ready to serve, ladle the soup into bowls, add the pasta and basil and serve.

Note: I like to boil my gluten-free noodles in a separate pot with heavily salted water because they’re a lot more fragile than regular wheat noodles. Follow package directions for al dente. You don’t want your pasta too soft, since you’ll be adding it to a hot soup where it can become too gummy. Enjoy!

About the Author:
Megan is the owner of Once her child was diagnosed with 30+ food allergies and eosinophilic esophagitis (EoE), she had to decide to only eat rice the rest of her life, or find a way to still make it awesome. She hopes her site can be a safe haven for those with food restrictions. Give up ingredients, but don’t give up awesomeness.