Gluten-free minestrone

Gluten-free minestrone

This gluten-free, vegetarian soup uses spaghetti-like strands of butternut squash instead of pasta for a healthy take on a classic minestrone.

Equipment and preparation: For this recipe, you will need a julienne peeler or a spiraliser. This meal provides 348 kcal, 18g protein, 45g carbohydrate (of which 18g sugars), 11g fat (of which 4g saturates), 16g fibre and 2.5g salt per portion.


To serve

  • large handful grated parmesan (or vegetarian alternative)
  • drizzle extra virgin olive oil


  1. Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.

  2. Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler

  3. Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.

  4. Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.

  5. Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.

  6. Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve.

Recipe Tips

Tip 1: If you don’t have a julienne peeler, use a normal vegetable peeler to slice the courgette lengthways into very wide ribbons, then julienne these using a knife.

Tip 2: If using dried chickpeas, you will need 200g/7oz.