Minestrone Soup (GF)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained
• 1 cup gluten-free small pasta
• 2 cups chopped kale
• salt and pepper to taste

Method

1. 1

   Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 5-6 minutes until softened.

2. 2

   Add garlic, cooking 1 minute until fragrant.

3. 3

   Add diced tomatoes, vegetable broth, and kidney beans, bring to a simmer for 15 minutes.

4. 4

   Add the gluten-free pasta in the last 8-10 minutes of cooking — gluten-free pasta turns mushy fast if it sits in hot broth too long, so it goes in only near the end.

5. 5

   Stir in kale in the last 2 minutes, just until wilted, and season with salt and pepper.