Delicious and easy Gluten Free Minestrone
What could be better than a comforting nutritional bowl of steaming healthy goodness as the weather turns a bit cooler?
Soups are brilliant because they’re filling as well as relatively inexpensive and easy to make. Even if you aren’t a chef in the kitchen, (like us!) soup is extremely doable and simple.
This delicious gluten-free minestrone soup recipe is no exception. All cooked in one pot and packed with veg (you can use organic veg for an extra punch of flavour), it’s easy on the clean up and means that you can cook in advance and put portions in the freezer for midweek dinners/winter lunches.
Packed with wholesome nutrition, flavour and fibre, this recipe is perfect for autumn deliciousness. It’s also gluten-free, dairy-free and vegan friendly! Winner, winner!
1 large onion, diced
4 tomatoes, diced
1 (sml) can tomato paste
2 large carrots, chopped
3 zucchinis, chopped
2 potatoes, chopped
3 cloves of garlic, chopped fine
1 stalk of celery, chopped
1 cup of frozen peas
1 large can of kidney beans (or lima beans)
1/2 cup of gluten free pasta of your choice - risoni works well
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon of sea salt
1- Over a medium heat in a large pot, cook the onions, garlic, celery and carrots in some oil - either grapeseed, avocadp or vegetable oil, stirring regularly until they are aromatic and about half-cooked
2- Pour boiling water into the pot to cover the vegetables, before adding the diced potatoes and pasta shapes.
3- Add the dried herbs and salt
4- Boil for around 10-15 minutes and then add the beans, peas and zucchini
5- Cook on medium heat for another 10 minutes or so until the peas and zucchini are cooked and there is a delicious thickened soup developed. Enjoy!