The Best Gluten-Free Minestrone Ever
This minestrone is more than soup–it’s a hearty meal. Make it on a cold, leisurely Sunday afternoon. It tastes even better the next day.
2 tablespoons Il Molino Extra Virgin Olive Oil, plus more to toss pasta
1 large onion, chopped
1 clove garlic, minced
1 leek, sliced (include part of the light-green top)
2 zucchini, chopped
1 carrot, chopped
1 (28-ounce) can gluten-free chopped tomatoes, not drained
8 oz Adzuki Beans
8 oz Cannellini Beans
1 large potato, cut in large pieces
½ head curly Savoy cabbage or green head cabbage, cut into 1½ -inch pieces
½ cup green beans, cut into bite-size pieces (fresh or frozen)
1 bunch Swiss chard, cut into strips
1 teaspoon dried basil
Grey Sea Salt and White Pepper, to taste
2 cups uncooked Gluten Free Pasta
2 tablespoons chopped fresh parsley
1. In a large stockpot over medium temperature heat Il Molino Olive Oil. Add onions, garlic and leek and cook until onions are transparent, about 4 to 5 minutes. Add zucchini and carrots, tomatoes with juice and bring to simmer, uncovered.
2. In a food processor or blender, puree Cannellini Beans until smooth, adding ½ cup of water if necessary. Add pureed beans, Adzuki Beans, potato, cabbage, green beans and 4 cups water. Bring to a slow simmer. Cook for 2 to 3 hours, stirring occasionally. Add Swiss chard, basil, salt and pepper and cook for another 15 minutes. Taste and add Grey Sea Salt and White Pepper, to taste.
3. Cook Gluten Free Pasta according to package instructions. Drain. Toss pasta with a littleIl Molino Olive Oil and parsley. Divide into individual serving bowls.
4. Ladle hot soup over pasta and serve.
Recipe adapted from and photo courtesy of "Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking: Special Eats" by Sueson Vess.