Gluten-Free Minestrone Soup

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 8 cups Vegetable broth
• 1 28 oz can Diced tomatoes
• 1 15 oz can Kidney beans
• 1 15 oz can Cannellini beans
• 1 cup Gluten-free pasta (small shells or ditalini)
• 1 cup Rice (Arborio or short grain)
• 5 oz Spinach
• 1 tablespoon Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• Grated Parmesan cheese (optional)

Instructions

1. 1Prepare the vegetables: Dice the 1 medium onion into 1/2-inch (1.25 cm) pieces. Peel and dice the 2 medium carrots into 1/2-inch (1.25 cm) pieces. Dice the 2 stalks of celery into 1/2-inch (1.25 cm) pieces. Mince the 3 cloves of garlic.
2. 2Heat the 2 tablespoons olive oil in a large heavy-bottomed pot (at least 6-quart / 5.7-liter capacity) over medium heat (approximately 300-350°F / 150-175°C). Add the diced 1 medium onion, 2 medium carrots, and 2 stalks celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced 3 cloves garlic and cook for 1 minute more, until fragrant.
3. 3Pour in the 8 cups vegetable broth and the 1 28 oz can diced tomatoes (undrained). Bring the mixture to a rolling boil (212°F / 100°C). Add the 1 15 oz can kidney beans (drained and rinsed), the 1 15 oz can cannellini beans (drained and rinsed), and the 1 cup rice (Arborio or short grain). Reduce the heat to low, so the soup maintains a gentle simmer (approximately 185-205°F / 85-96°C), and cook for 20 minutes, stirring occasionally.
4. 4Stir in the 1 cup gluten-free pasta (small shells or ditalini). Continue to simmer for 8-10 minutes, stirring occasionally, until the gluten-free pasta is tender when tasted. Then, stir in the 5 oz spinach, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes, stirring gently, until the spinach has wilted completely.
5. 5Ladle the hot soup into bowls. If desired, top each serving with grated Parmesan cheese.

Substitutions

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