Gluten-Free Vegetable Minestrone Soup

Instructions

1. 1Prepare your vegetables: Peel and finely dice the 2 medium carrots. Wash and finely dice the 2 stalks of celery. Wash and dice the 1 medium zucchini into 1.27 cm pieces. Peel and finely dice the 1 medium onion. Peel and mince the 3 cloves of garlic.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 7 to 10 minutes. You should see them become slightly translucent.
3. 3Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let it burn.
4. 4Pour in the 8 cups of vegetable broth and the 1 can of diced tomatoes (undrained). Stir everything together and bring the mixture to a gentle simmer.
5. 5Add the 1 can of cannellini beans (drained and rinsed), the diced zucchini, 1 teaspoon of dried oregano, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir to combine.
6. 6Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes, or until the carrots and zucchini are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7In the last 5 minutes of simmering, stir in the about 142 g of spinach. Cook just until the spinach has wilted into the soup.
8. 8Serve the Gluten-Free Vegetable Minestrone Soup hot.

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