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–+ servings

Gluten-Free Minestrone Soup

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Ingredients

  • 2 15-ounce cans of kidney beans
  • 1 15-ounce can of white beans
  • 3 stalks of celery diced
  • 3 carrots diced
  • 1 small onion diced
  • 1 small zucchini diced
  • ½ cup of fresh basil sliced
  • 2 cups of kale deveined and chopped
  • 1 tablespoon of italian seasoning
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 6 cups of vegetable stock
  • 1 box of Pamela’s Elbow Pasta

Instructions

  • Drain and rinse beans
  • Then, wash and prep vegetables according to ingredient list
  • Add all ingredients, except the pasta, into a large soup pot or crock pot and let cook for 20 - 30 minutes until veggies are soft
  • Feel free to taste the soup as you go and add more italian seasoning, onion or garlic powder to meet your taste preference
  • Then, add in the pasta and cook for an additional 8 - 10 minutes
  • Serve topped with fresh basil and a side of your favorite crackers or bread
  • Stored in the fridge in an airtight container, I like using 32-ounce glass mason jars, and enjoy within 1 week.

Notes

Optional: If you have time, saute the onions for 3 - 5 minutes in the soup pot or in skillet over medium heat with 1 tablespoon of coconut oil to caramelize the onions which brings out onion’s natural sweetness. Do this step first before adding to the soup pot with the other ingredients.
Servings: 6
Author: Healthy Grocery Girl