Gluten-Free Minestrone Soup

minestrone-soupSoups and chilis are great ways to add beans to your diet, especially on chilly winter days. When you have the time, cook your own beans (can be done a day or two ahead) and use in place of canned.

Ingredients

  • 4 cups water or broth
  • 8 ounce can tomato sauce
  • 1 cup carrots, peeled and sliced
  • 2 cups coarsely chopped cabbage (or 1 cup diced potatoes)
  • 1 small onion, chopped
  • ½ tsp dried parsley
  • ¼ tsp oregano
  • 1 tsp salt
  • 1/8 tsp pepper
  • Pinch of celery seed
  • 1 cup any shape dry rice gf pasta
  • 15 ounce can kidney beans, rinsed and drained
  • 2 Tbs cornstarch
  • 1/4 cup water

Instructions

  1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large
    soup pot.
  2. Cook until vegetables are tender (20 – 30 minutes).
  3. Cook pasta separately according to package directions. Drain and add to soup pot.
  4. Add kidney beans 10 minutes before serving.
  5. Thicken the soup by adding a roux of 2 Tbs cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more.

Makes about 8 cups.

About David Fowler

David Fowler is an online marketing consultant specializing in AdWords PPC, SEO, and website updates. He is the webmaster of Kelowna Celiac and was co-chair of the Kelowna 2012 CCA National Conference in Kelowna.