Dairy & Gluten Free Minestrone
A delicious soup that's filling and ready to eat in 45 minutes. Serve with a warm slice of crusty bread for dipping, or a fresh side salad. Loved by both kids and adults!
Ingredients
- 2 tablespoon olive oil extra virgin
- 1 onion diced
- 4 cloves garlic minced
- 2 stalks celery diced
- 1 carrot peeled and diced
- ⅓ lb green beans trimmed and cut into ½ inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 oz no salt added diced tomatoes
- 14 oz crushed tomatoes
- 6 cups vegetable stock
- 15 oz kidney beans rinsed and drained
- 1 cup gluten free elbow pasta or ditalini uncooked
- 2 tbsp fresh basil chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook until soft, about 4 minutes.
- Add the garlic and stir for only 30 seconds.
- Add the celery and carrot and cook until they begin to soften, about 5 minutes.
- Stir in the green beans, dried oregano and basil, ¾ teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil.
- Reduce the heat to medium low and simmer 10 minutes.
- Stir in the kidney beans and pasta, and cook until the pasta and vegetables are cooked, about 10 minutes.
- Season with salt and pepper, and garnish with chopped basil.
Nutrition
Calories: 314kcalCarbohydrates: 58gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 655mgPotassium: 747mgFiber: 9gSugar: 12gVitamin A: 2705IUVitamin C: 25mgCalcium: 114mgIron: 4mg
Tried this recipe?Let me know how it was!