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!
Prep Time 10 minutes mins
Total Time 45 minutes mins
Servings 6
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
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.
Calories: 314 kcal Carbohydrates: 58 g Protein: 10 g Fat: 6 g Saturated Fat: 1 g Sodium: 655 mg Potassium: 747 mg Fiber: 9 g Sugar: 12 g Vitamin A: 2705 IU Vitamin C: 25 mg Calcium: 114 mg Iron: 4 mg