Who says that just because we’re gluten free we can’t have minestrone soup?
- olive oil - 1 Tablespoon
- minced garlic - 2 Tablespoons
- chopped onions - 2 cups
- chopped celery - 1 1/2 cups (approximately 3 stalks)
- green beans - 1 cup (fresh or frozen)
- chopped carrots - 1 cup
- Garbanzo beans - 1 can (14 - 16 oz.) drained and rinsed
- diced tomatoes - 2 cans (14 - 16 oz. each)
- vegetable broth - 6 cups (or chicken or beef broth, if you prefer)
- Bay leaf - 1
- dried Oregano - 1 teaspoon
- dried Basil - 1 teaspoon
- sea salt - 1 teaspoon
- ground pepper - 1/2 teaspoon
- GF Rotini, Fusilli or elbow pasta - 1 cup cooked
- Grated Parmesan cheese or dairy free version - (optional)
- Chopped parsley or fresh Basil -
Saute garlic and onions in olive oil until tender and onions are starting to turn golden brown. Add the broth, tomatoes, celery, carrots, green beans, Bay leaf, oregano and basil and allow to simmer over low to medium heat.
Fill another pan with water and cover. Bring to a boil. Add gluten free pasta and cook per directions (al dente). Drain, rinse with hot water, and let stand in strainer.
When the vegetables are tender, add the garbanzo beans and cooked pasta, stir and taste. Adjust seasonings if needed.
I like to turn the stove off and let them settle in together for a few minutes. The pasta will swell a little with the flavors of the soup. Note: If you leave them too long they'll lose their shape. Not that they're not still tasty! (Just thought you should know.) :)
When you're ready to serve, ladle into bowls and sprinkle with Parmesan cheese. Garnish with chopped parsley or fresh Basil.
Serves 4 - 6