Dairy-Free Minestrone Soup with Gluten-Free Pasta

Instructions

1. 1Place a large heavy-bottomed pot on the stovetop and set the heat to medium. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion (chopped), 2 medium carrots (cut into 0.635 cm pieces), and 2 stalks celery (cut into 0.635 cm pieces). Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften.
2. 2Add the 3 cloves of garlic (minced) to the pot. Cook, stirring constantly, for 1 minute until you can smell its fragrance.
3. 3Pour in the about 790 g of diced tomatoes, 6 cups of vegetable broth, about 425 g of kidney beans (drained and rinsed), about 425 g of cannellini beans (drained and rinsed), 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
4. 4Add the 1 cup of gluten-free pasta and 1 medium zucchini (cut into 1.27 cm pieces) to the simmering soup. Stir well. Continue to cook, uncovered, for 8 to 10 minutes, or until the gluten-free pasta is tender to the bite.
5. 5Stir in the about 142 g of spinach. Cook for 1 to 2 minutes, just until the spinach has wilted into the soup. Serve the minestrone soup hot.

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