Gluten-Free Minestrone Soup

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 28 oz can Canned Diced Tomatoes
• 8 cups Vegetable Broth
• 1 15 oz can Kidney Beans
• 1 15 oz can Cannellini Beans
• 1/2 cup Ditalini Pasta (Gluten Free)
• 1 medium Zucchini
• 5 oz Spinach
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Parmesan Cheese (optional)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stovetop over medium heat. Add the 2 tablespoons of Olive Oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables begin to soften and the onion looks translucent.
3. 3Add the 3 cloves of minced Garlic to the pot and cook for about 30 seconds, stirring constantly, until you can smell its fragrance. Be careful not to let it burn.
4. 4Pour in the 1 28 oz can of Canned Diced Tomatoes (undrained), 8 cups of Vegetable Broth, 1 15 oz can of Kidney Beans (drained and rinsed), 1 15 oz can of Cannellini Beans (drained and rinsed), 1/2 cup of Gluten-Free Ditalini Pasta, 1 medium Zucchini (cut into 1/2-inch pieces), 1 teaspoon of Dried Oregano, 1 teaspoon of Dried Basil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper.
5. 5Increase the heat to medium-high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes. Stir occasionally to prevent sticking. The soup is ready for the next step when the 1/2 cup of Gluten-Free Ditalini Pasta is tender when bitten.
6. 6Stir in the 5 oz of Spinach. Cook for 2 to 3 minutes, stirring gently, until the spinach has wilted into the hot soup.
7. 7Serve the Gluten-Free Minestrone Soup hot. If desired, you can garnish each serving with 1/4 cup of Parmesan Cheese.

Substitutions

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