Spring minestrone with pesto is a vibrant vegan and gluten free soup recipe for spring! This spring green minestrone soup is packed with veggies, pasta, and a bright pesto broth. Enjoy with a thick slice of homemade sourdough bread, stir in an extra scoop of pesto, and enjoy!
Cooking Gluten Free Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.