Gluten-Free Minestrone Soup

Instructions

1. 1Finely chop the 1 onion. Dice the 2 carrots and 2 stalks of celery into 1.27 cm (1.25 cm) pieces. Mince the 3 cloves of garlic. Dice the 1 zucchini into 1.27 cm (1.25 cm) pieces. Drain and rinse the 1 can of kidney beans and the 1 can of cannellini beans.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot (at least 6-quart / 5700 ml capacity) over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the chopped 1 onion, diced 2 carrots, and diced 2 stalks of celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
3. 3Stir in the minced 3 cloves of garlic and cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the about 790 g of diced tomatoes (undrained), 6 cups of vegetable broth, the drained and rinsed 1 can of kidney beans, the drained and rinsed 1 can of cannellini beans, the diced 1 zucchini, 1 tablespoon of Italian seasoning, and salt and pepper to taste. Stir well to combine all ingredients.
5. 5Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the soup to a rolling boil. Once boiling, reduce the heat to low (approximately 82.22-93.33°C / 82-93°C) to maintain a gentle simmer. Cover the pot and simmer for 20 minutes, allowing the flavors to meld.
6. 6Add the 0.5 cup of gluten-free pasta (ditalini or elbow) and the about 142 g of spinach to the simmering soup. Continue to simmer, uncovered, for 8-10 minutes, stirring occasionally, until the gluten-free pasta is tender to the bite and the about 142 g of spinach has completely wilted into the soup.
7. 7Taste the soup and adjust the salt and pepper as needed. Ladle the hot soup into individual bowls. If desired, garnish each serving with grated Parmesan cheese.

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