Appetizers & Soups

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Gluten Free Minestrone Soup

Difficulty:Easy
Cook Time:4 Minutes

Ingredients

  • ■   olive oil
  • ■   4 oz clove garlic
  • ■   Salt
  • ■   4 oz pepper

Description

The Best Gluten-Free Minestrone Ever SERVES 6 TO 10 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 olive oil + 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 2 (15-ounce) cans kidney beans, adzuki beans or other small red beans, drained and rinsed 2 (15-ounce) cans navy beans, or other white beans, drained and rinsed 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 Salt and pepper, to taste 2 cups uncooked gluten-free pasta 2 tablespoons chopped fresh parsley Parmesan cheese or dairy-free cheese replacement, optional 1. In a large stockpot over medium temperature heat 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 white beans until smooth, adding ½ cup of water if necessary. Add pureed beans, red 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 adjust seasoning. 3. Cook pasta according to package instructions. Drain. Toss pasta with a little olive oil and parsley. Divide into individual serving bowls. 4. Ladle hot soup over pasta and serve. From "Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats", by Sueson Vess.

  • 1. 1. In a large stockpot over medium temperature heat olive oil.
  • 2. Add onions, garlic and leek and cook until onions are transparent, about 4 to 5 minutes.
  • 3. Add zucchini and carrots, tomatoes with juice and bring to simmer, uncovered.
  • 4. 2. In a food processor or blender, puree white beans until smooth, adding ½ cup of water if necessary.
  • 5. Add pureed beans, red beans, potato, cabbage, green beans and 4 cups water.
  • 6. Bring to a slow simmer.
  • 7. Cook for 2 to 3 hours, stirring occasionally.
  • 8. Add Swiss chard, basil, salt and pepper and cook for another 15 minutes.
  • 9. Taste and adjust seasoning.
  • 10. 3. Cook pasta according to package instructions.
  • 11. Drain.
  • 12. Toss pasta with a little olive oil and parsley.
  • 13. Divide into individual serving bowls.
  • 14. 4. Ladle hot soup over pasta and serve.
  • 15. From "Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats", by Sueson Vess.

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