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Minestrone Soup

4/8/2014

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A hearty one dish meal with the goodness of vegetables, beans and gluten free pasta. 

Ingredients:

  • Olive oil - 2 tablespoons
  • Onion - 1 small - chopped
  • Garlic - 4 large cloves - chopped
  • Red Potato - 1 large - leave the peel on and chop into 1x1 inch cubes
  • Carrot - 1 medium - peeled and chopped into 1/4th inch slices
  • Celery - 1 large stalk - chopped into 1/4th inch slices
  • Green Cabbage - 1 cup - coarsely chopped
  • Cauliflower - 1 cup - chopped into 1 inch florets
  • Baby Spinach - 1 cup - coarsely chopped
  • Baby Kale - 1 cup - coarsely chopped
  • Zucchini - 1 small - leave the peel on and chop into 1/4th inch slices (half moon shape)
  • Red Kidney Beans (cooked) - 3/4th cup
  • Brown Rice Pasta / Quinoa Pasta (uncooked) - 3/4th cup
  • Vegetable Broth / Water - 6 cups
  • Italian Seasoning - 1 teaspoon
  • Salt and Pepper - to taste

  1. Heat olive oil in a sauce pot.
  2. Add the chopped onion and garlic and saute for 3-4 minutes or until it turns soft and transparent.
  3. Add the potato, carrot, celery and the vegetable broth / water. Let it boil for 6-8 minutes or until the vegetables are half cooked.
  4. Add the cabbage, cauliflower, baby spinach, baby kale, zucchini, red kidney beans, pasta, italian seasoning, salt and pepper. 
  5. You may add more water if needed to adjust the consistency.
  6. Bring the soup to a boil and let simmer until the pasta is cooked 'al dente'. 
  7. Do not overcook the vegetables and pasta. Turn off heat.
  8. Serve hot.
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