Gluten Free Minestrone Soup
an easy, veggie-packed soup that makes incredible leftovers
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Servings: 8 people
Calories: 176kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots peeled and cut into rounds
- 1 /2 pound green beans trimmed and cut in 1/2
- 1 zucchini halved and cut into 1/4 inch half-moons
- 1 yellow squash halved and cut into 1/4 inch half-moons
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 15-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 15-ounce cans kidney beans drained and rinsed
- 1 cup gluten-free pasta
- 1 teaspoon crushed red pepper flakes
Instructions
- In a large soup pot, warm the olive oil over medium-high heat then add the onion, carrots, beans, zucchini and squash and cook for 12 minutes or until onions are translucent and vegetables soften. Add the garlic, basil, oregano, thyme, salt, and pepper and cook for another 2 minutes, stirring frequently.
- Add tomatoes and broth. Increase the heat to medium-high and bring the soup to a boil. Then cover, reduce heat to medium-low, and let simmer for 15 minutes. If needed, add another cup of water 1/2 cup at a time if you need more liquid.
- Add the canned beans and uncooked pasta; then cook, uncovered, for an additional 10-12 minutes, until the pasta is tender. Garnish with crushed red pepper flakes.
Nutrition
Calories: 176kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 533mg | Fiber: 5g | Sugar: 7g
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