 |
| Classic flavors make this easy soup fresh and fabulous. |
Easy Vegetarian Minestrone
This is an easy toss-together soup, perfect for rainy or damp weather. Serve with grated Parmesan, or make pesto toasts - gluten-free toast triangles with a dab of basil pesto.Ingredients:
4 cups low sodium V8 juice or tomato-vegetable juice
3 cups water
1 tablespoon extra virgin olive oil
1 medium sweet or red onion, diced
3 cloves garlic, minced
3 carrots, medium, chopped
1 cup cubed butternut squash
1 cup fresh green beans, trimmed, cut
1 zucchini, medium, halved lengthwise, sliced into half moons
1 14-oz can chick peas, or white beans, drained, rinsed
2 teaspoons dried Italian Herbs- oregano/thyme/basil/marjoram
1 bay leafPinch of sea salt and ground pepper, to taste
A dash of balsamic vinegar, to taste
Fresh basil, chopped, for serving
Optional additions:
- Add roasted corn, chopped green chiles, cubed potatoes or parsnips, celery or jicama
- Add a pinch of raw sugar or agave nectar if the broth is too acidic
- Add more water, if necessary
- Add a splash of red wine
Instructions:
Heat a large soup kettle (heavy bottomed pot) on medium heat and saute the onion in olive oil until transparent. Add the rest of the ingredients and stir. Cover and bring to a high simmer; then reduce heat to simmer the soup for about 45 minutes until the vegetables are tender.
Taste for seasoning adjustments.
This soup tastes better the second day, as the flavors mingle and develop.
Serves 4.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
|
| Classic flavors make this easy soup fresh and fabulous. |
Easy Vegetarian Minestrone
This is an easy toss-together soup, perfect for rainy or damp weather. Serve with grated Parmesan, or make pesto toasts - gluten-free toast triangles with a dab of basil pesto.Ingredients:
4 cups low sodium V8 juice or tomato-vegetable juice
3 cups water
1 tablespoon extra virgin olive oil
1 medium sweet or red onion, diced
3 cloves garlic, minced
3 carrots, medium, chopped
1 cup cubed butternut squash
1 cup fresh green beans, trimmed, cut
1 zucchini, medium, halved lengthwise, sliced into half moons
1 14-oz can chick peas, or white beans, drained, rinsed
2 teaspoons dried Italian Herbs- oregano/thyme/basil/marjoram
1 bay leafPinch of sea salt and ground pepper, to taste
A dash of balsamic vinegar, to taste
Fresh basil, chopped, for serving
Optional additions:
- Add roasted corn, chopped green chiles, cubed potatoes or parsnips, celery or jicama
- Add a pinch of raw sugar or agave nectar if the broth is too acidic
- Add more water, if necessary
- Add a splash of red wine
Instructions:
Heat a large soup kettle (heavy bottomed pot) on medium heat and saute the onion in olive oil until transparent. Add the rest of the ingredients and stir. Cover and bring to a high simmer; then reduce heat to simmer the soup for about 45 minutes until the vegetables are tender.
Taste for seasoning adjustments.
This soup tastes better the second day, as the flavors mingle and develop.
Serves 4.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
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