Minestrone with Parmesan Dumplings? Yes, folks. It's SO good. This recipe for minestrone soup will keep you from going back to any other recipe!
You'll definitely want to try this delectable minestrone recipe with gluten-free Parmesan Dumplings. Although GF dumplings may sound difficult, they are actually quite simple.
It hurts my hungry little heart that Julia at No Face Plate, who gave me this wonderful recipe, is no longer blogging because her food is delicious. But you can always find my version of her dumplings here!
What is Minestrone soup?
Minestrone is a hearty vegetable and bean soup from Italy.
Since leftover vegetables were traditionally used to make minestrone, feel free to incorporate any seasonal veggies and greens you have on hand. I love to add a handful of shredded cabbage. I've also been known to chop up any cooked vegetables in the fridge and toss them in at the end.
Minestrone Soup in Italy
Minestrone is a regional and seasonal dish in Italy. Each region has a slightly different version of the soup.
The Minestrone may contain pasta and winter squash in the northern province of Lombardy. Cannellini beans, cabbage, or kale is common in the soup in Tuscany. And pesto is usually swirled in in Genoa, a coastal town in the northwest region of Liguria.
How is this recipe for minestrone different from others?
Two delicious words. Parmesan Dumplings.
When do I make the dumplings?
I prepare my dumpling mixture first, then chill it to give it a chance to bind.
What are the ingredients for Minestrone Soup?
To make Minestrone, you'll need:
- canned chopped or crushed tomatoes
- tomato paste
- red onion
- fresh parsley
- black pepper
- kale (or cabbage)
- good quality olive oil
- dry red wine
- canned cannellini beans
- canned garbanzo beans
- red bell pepper
- green beans chopped
- sea salt
- pasta or dumplings (optional, but encouraged)
How many people does the soup recipe feed?
This yummy soup feeds 8-10 people with single servings.
Pro tip: If you don't want to make the dumplings (or even of you do!), you can always add gluten-free pasta to the soup 10-15 minutes prior to serving.
Minestrone with Parmesan Dumplings
for the Minestrone Soup:
- 1 28 oz can chopped/crushed tomatoes
- 2 6 oz cans tomato paste
- 2 zucchini chopped
- 1 large red onion chopped
- 10 cloves garlic minced
- 2 tablespoon freshly minced parsley
- 3 tablespoon freshly minced chives
- tons of black pepper
- 1 large bunch kale sliced to ribbons (or cabbage)
- 6-8 baby carrots chopped (or 2-3 whole carrots)
- 2 large ribs celery chopped
- ½ cup good quality olive oil
- ½ cup dry red wine
- 2 14.5 oz cans cannelini beans, well drained and rinsed (I dump them into a colander and rinse under the faucet)
- 1 14.5 oz can garbanzo beans see above
- 1 red bell pepper chopped
- 8 oz mushrooms chopped
- 4 oz fresh green beans chopped (or a handful of frozen green beans)
- 1 tablespoon sea salt + more to taste
- 10 cups water
for the Gluten-free Parmesan Dumplings:
- 1 cup gluten-free flour blend
- 1 scant tsp xanthan gum OPTIONAL: (omit if your flour contains it)
- 2 garlic cloves minced
- 1 scant tsp baking soda
- 1 tablespoon dried parsley
- 1 tablespoon dried chives or chervil
- Freshly ground black pepper
- ⅓ cups finely grated Parmesan
- 1 egg
- 2 tablespoon butter, melted, mixed with ½ cup milk or water
Make the dumpling batter:
- I usually make my dumpling dough first, and chill it, giving it time to bind together a bit. Mix your dry ingredients in a medium bowl, wet ingredients in another smaller bowl, make a well in the center of your flour mix, and while stirring if possible, add your wet mixture to your dry, mixing until un-lumpy. Cover and set in the fridge.
Make the Minestrone:
- In a large soup pot, add your olive oil. Over medium high heat, sauté your garlic, onion, peppers, carrots and celery for 5 minutes, until onions are translucent.
- Add the zucchini and mushroom - cook another 3 minutes, until mushrooms begin to soften. Add kale, stir, cook one minute more. Add your wine and turn heat to high for 2 minutes, until it has reduced a bit, then add water, tomatoes, tomato paste, beans including green, herbs, pepper, and salt, stir well, and bring to a simmer. Cover and cook 20 minutes, until all your lovely veggies have softened.
- Taste. You'll probably need to add a little salt at this point - and maybe a dash of sugar to bring the sweetness of the green beans out - but it's totally up to you.
Add the Parmesan Dumplings:
- A NOTE: Now, I'm going to say it - it's almost always best to cook dumplings in the soup you're eating them with. They absorb all the awesome flavors you've been stewing up, and the only trade off is a little cloudiness/ spare floaters in your brew. Some dislike this and would rather cook them separately, in their own little pot of boiling water, and if you'd prefer, go right ahead.
- It's time to add the dumplings on top of your stew, so grab your batter from the fridge, get a large, round spoon, moisten one hand, and while the soup is gently simmering, drop one spoonful of batter at a time onto the top of the soup, using your moist finger to push it off of the spoon. Quickly form the rest of the dumplings in this same way and cover your pot. Simmer 8-10 minutes, or until dumplings have just solidified in their middles.
Serve the Soup!
- To serve, ladle a chunk of dumpling into the middle of a bowl and spoon soup all around. A little extra grated Parmesan and some freshly ground black pepper on top never hurt anyone too!
Photos by James Collier
Want to try out more delicious soups?? Check these out:
Homemade Tomato Soup
You can use any new tomato variety to make this homemade tomato soup any time of year! It goes well with grilled cheese, is good on its own, and can be served as the first course at a party to impress everyone!
Delicious French Onion Soup
The process is the key to this French onion soup's rich flavor, which comes from the caramelized onions, wine, and stock. What truly is simple French onion soup? I think that is exceptionally delicious!
Curried Sweet Potato Soup
This colorful soup hits all the perfect flavors—sweet, spicy, sour, and salty—and is influenced by South East Asian cuisine. Butternut squash or fresh pumpkin would also work good.
Zuppa Toscana Soup
In my opinion, soup is the best comfort food for fall partying. This Italian sausage and potato soup, also known as zuppa toscana soup, was one of the first soups I ever fell in love with.
With plenty of spicy Italian sausage, crispy bacon, tender potatoes, a generous amount of cream, and a few handfuls of greens, this soup has all the essentials. Despite being straightforward and straightforwardly delicious, it is.
Frequently Asked Questions About This Recipe for Minestrone Soup:
Minestrone is a hearty soup made with vegetables and noodles. To make this soup even heartier, you can add however many vegetables and carbohydrates you choose.
Celery, garlic, carrots, onions, tomatoes, olive oil, and pasta are often the main ingredients, and parmesan cheese is frequently added on top.
What is the difference between Pasta e Fagioli and Minestrone?
They are both Italian soups with lots of broth. Beans (and pasta) are required in Pasta e Fagioli. However, beans are not generally required in Minestrone - but often are included.
Compared to Pasta e Fagioli, Minestrone contains more vegetables, such as zucchini and carrots. Minestrone is considered a vegetable based soup, and the beans and pasta are the main feature of Pasta e Fagioli, with a few added vegetables - usually a bit of onion, carrots and possibly celery.
Minestrone broth should have a full-bodied, rich, savory, and complex flavor because it contains components like garlic, carrots, onions, tomatoes, olive oil, celery, and usually pasta. Parmesan cheese is often sprinkled on top.
Yes, you can make gluten-free dumplings with rice flour or a gluten-free flour bend that includes a baking binder.
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