Sunday, September 9, 2012

Gluten Free, Kosher, Vegan Minestrone Soup

This is the easiest recipe for an Italian soup that is loaded with vegetables and hearty goodness. Minestrone is a recipe that can be adapted to be kosher, gluten free, vegan and still filling. If you are kosher, use kosher broth. If you are vegan use vegetable stock. If you are gluten free just use gluten free broth and pasta. Simple math. Add and subtract accordingly.

I make this in the crock pot so that it cooks all day while I am at work, then I can add the cooked gluten free pasta to the hot soup right before serving. Since gluten free pastas can overcook and become mushy, I prefer to add it last minute.


2 stalks celery, chopped
1 red onion chopped
2 roma tomatoes chopped
1 medium zucchini squash cut into bite sized pieces
3 cloves minced fresh garlic
4 cups frozen mixed veggies (carrot, corn, green beans, peas)
16 ounces tomato herb soup
32 ounces chicken broth
1 large can kidney beans drained and rinsed
2 T Northern Italian herbs- (basil, oregano, thyme)
gluten free small shaped pasta
Salt and Pepper to taste

Add everything into the crock pot
and cook on low all day. Just before serving, cook the pasta to al dente and drain, rinse in cold water and spoon into the soup terrine or directly into the serving bowls. Stir the hot soup to incorporate the cooked pasta. Serve with Parmesan cheese and a hot crusty bread or breadsticks.

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