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Northeastern Minestrone
A vegetable stock and plenty of fresh veggies make this just about as healthy as a soup can get. The use of gluten-free pasta gives the dish a wider appeal.
Servings
4
4
Cuisine Type
- italian
Menu Part
- soup
Main Ingredient
- Pasta
- Vegetables
A vegetable stock and plenty of fresh veggies make this just about as healthy as a soup can get. The use of gluten-free pasta gives the dish a wider appeal.
Ingredients
3 cups vegetable broth
1 (28-oz.) can diced tomatoes
1 (15-oz.) can garbanzo beans, drained
1 (15-oz.) can kidney beans, drained
1 carrot, peeled and diced
2 celery stalk, diced
1 medium onion, diced
1 tsp. dried thyme
1/2 tsp. dried oregano
Salt and ground black pepper
2 cups cooked gluten free pasta
1 medium zucchini, quartered
1 medium yellow squash, quartered
2 cups coarsely chopped fresh or frozen spinach, defrosted
3 tbsp. olive oil
1 tbsp. minced garlic
Steps
Heat oil in a large pot, add onions, celery, carrots, garlic, squash and zucchini. Cook until tender. Add seasonings.
Add diced tomatoes and vegetable broth. Add beans. Bring to a boil and simmer for 1 hour.
Cook the pasta separately, and set aside until the soup is nearly finished simmering.
Add the pasta and the spinach to the soup.
Salt and pepper to taste.
Additional Tips
Optional: garnish with fresh basil and parmesan
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