Gluten Free Minestrone Soup

The Best Gluten-Free Minestrone Ever SERVES 6 TO 10 This minestrone is more than soup–it’s a hearty meal. Make it on a cold, leisurely Sunday afternoon. It tastes even better the next day.

Ingredients:

2 tablespoons olive oil + more to toss pasta

1 large onion, chopped

1 clove garlic, minced

1 leek, sliced (include part of the light-green top)

2 zucchini, chopped

1 carrot, chopped

1 (28-ounce) can gluten-free chopped tomatoes, not drained

2 (15-ounce) cans kidney beans, adzuki beans or other small red beans, drained and rinsed

2 (15-ounce) cans navy beans, or other white beans, drained and rinsed

1 large potato, cut in large pieces

½ head curly Savoy cabbage or green head cabbage, cut into

1½ -inch pieces

½ cup green beans, cut into bite-size pieces (fresh or frozen)

1 bunch Swiss chard, cut into strips

1 teaspoon dried basil

Salt and pepper, to taste

2 cups uncooked gluten-free pasta

2 tablespoons chopped fresh parsley

Parmesan cheese or dairy-free cheese replacement, optional

1. In a large stockpot over medium temperature heat olive oil. Add onions, garlic and leek and cook until onions are transparent, about 4 to 5 minutes. Add zucchini and carrots, tomatoes with juice and bring to simmer, uncovered.

2. In a food processor or blender, puree white beans until smooth, adding ½ cup of water if necessary. Add pureed beans, red beans, potato, cabbage, green beans and 4 cups water. Bring to a slow simmer. Cook for 2 to 3 hours, stirring occasionally. Add Swiss chard, basil, salt and pepper and cook for another 15 minutes. Taste and adjust seasoning.

3. Cook pasta according to package instructions. Drain. Toss pasta with a little olive oil and parsley. Divide into individual serving bowls.

4. Ladle hot soup over pasta and serve.

From "Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats", by Sueson Vess.