Gluten Free Minestrone Soup
 
 
Author:
Ingredients
  • 1 28oz can Diced Tomatoes
  • 1 Onion, chopped
  • Garlic, chopped, to taste
  • 3-4 Carrots, sliced
  • 3-4 Celery Stalks, sliced
  • 1 14oz can Dark Red Kidney Beans
  • 1 140z can Garbanzo Beans
  • Spinach, washed, approx. 1 cup
  • Frozen Peas, approx. 6oz.
  • Frozen Green Beans, 6oz.
  • Oregano, to taste
  • 1 Bay Leaf
  • Basil or Pesto, to taste
  • 1 Sprig Rosemary
  • 2 Bouillon Cubes
  • Salt & Pepper
  • 6 cups Water
Instructions
  1. Saute onions and garlic until onions are translucent.
  2. Add carrots and celery and cook until carrots begin to soften.
  3. Add tomatoes, water, basil, oregano, rosemary, bay leaf, and bouillon and bring to a boil.
  4. Reduce heat, cover, and simmer for about 20 minutes.
  5. Add remaining vegetables and beans and simmer for another 30 minutes or until all vegetables are cooked through.
  6. Serve with shaved Parmesan cheese.
  7. For a non-GF version, add cooked pasta of choice.
Recipe by Cast Iron and Wine at https://castironandwine.com/good-old-minestrone-soup/