Gluten Free Minestrone Soup
This gluten free minestrone soup recipe makes a hearty dish for four people. Even better with the addition of gluten free dinosaur pasta! This is best eaten fresh on the day.
Servings: 4
Ingredients
- 2 large potatoes peeled and chopped into 2cm cubes
- 2 carrots chopped
- 2 cloves of garlic peeled and crushed
- 1 red onion finely chopped
- 1 celery stick finely chopped
- 1 litre gluten free vegetable stock I use 2 Knorr veg stock pots and 1 litre of boiling water
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin cannellini beans
- 1 large handful of fresh spinach
- 150 g gluten free dinosaur-shaped pasta or shape of choice!
- 1 tbsp oil
- 1 tsp mixed herbs
- Salt and pepper
Instructions
- Heat the oil in a large, lidded pan on a low-to-medium heat. Once hot, add the onions, garlic, celery, potatoes, carrots and mixed herbs to the pan. Fry for 5-7 minutes until they start to soften, stirring occasionally to make sure they don't stick.
- Add the stock, tinned tomatoes and cannellini beans to the pan, stir well and then place the lid on the pan. Bring the soup to the boil, then turn down the heat to low and simmer for 15 minutes, stirring occasionally.
- After 15 minutes, remove the lid and add the pasta to the pan. Stir, replace the lid and bring back to a simmer. Simmer for approximately 7-8 minutes until the pasta is cooked to your liking.
- Once the pasta is cooked, add the spinach, stir and simmer for another minute so it wilts down. Season with salt and pepper to taste, and then serve straight away.
Notes
This recipe is best served fresh - if you keep it in the fridge it will absorb the excess moisture and end up more like a stew! I would recommend only making what you need and making it fresh every time. Best served with crusty gluten free bread fresh from the oven.
Nutrition
Serving: 1g | Calories: 416kcal | Carbohydrates: 79g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 836mg | Fiber: 13g | Sugar: 8g
