Dairy-Free Minestrone Soup (Gluten-Free)

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften.
2. 2Add the 3 cloves of Garlic, which have been minced, to the pot. Cook for 1 minute, stirring constantly, until you can smell the garlic's fragrance.
3. 3Pour in the about 790 g Canned Diced Tomatoes and the 6 cups of Vegetable Broth. Add the about 425 g Kidney Beans (drained and rinsed), the about 425 g Cannellini Beans (drained and rinsed), the 0.5 cup Gluten-Free Pasta, and the 1 medium Zucchini (cut into 1.27 cm pieces). Stir in the 1 teaspoon Dried Oregano, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper.
4. 4Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Stir occasionally to prevent sticking. The soup is ready for the next step when the Gluten-Free Pasta is tender to the bite.
5. 5Add the about 142 g of Spinach to the pot. Stir gently until the spinach has wilted into the soup, which should take about 1 to 2 minutes.
6. 6Serve the Dairy-Free Minestrone Soup hot. Garnish each serving with the 0.25 cup of Fresh Parsley, which has been chopped.

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