Minestrone Soup (Gluten-Free)

by

Contributor: Tris Alexandra

Ingredients

  • 1 medium brown onion, diced
  • 1 small leek, sliced
  • 3 cloves garlic, finely chopped
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 2 tablespoons Cobram Estate Robust Extra Virgin Olive Oil (EVOO)
  • 1 tin organic diced tomato
  • 2 litres vegetable stock (either make your own or use an organic natural liquid stock)
  • 1 tin red kidney beans, rinsed & drained
  • 1 zucchini, diced
  • 1/2 cup tuscan kale, chopped
  • 100g gluten free quinoa pasta

Method

  1. Heat a large pot over medium heat. Add in the onion, leek and garlic and sauté in EVOO for 5 minutes until softened.
  2. Add in carrots and celery and sauté for another 5 minutes.
  3. Pour in vegetable stock and tinned tomato. Cover and bring to a simmer.
  4. Add in kidney beans and simmer for 20 minutes, covered.
  5. Bring to the boil and add in pasta, kale and zucchini. Reduce heat and simmer for 8 minutes uncovered.
  6. Serve and enjoy your warming homestyle minestrone soup with gluten-free quinoa pasta!