Gluten Free Dairy Free Quick Vegetable Minestrone
Ingredients
- 4 tablespoons olive oil
- 2 small onion diced
- 4 stalks celery chopped
- 6 medium carrots chopped
- 4 medium zucchini chopped
- 8 cup vegetable broth gluten free
- 56 ounce tomato puree
- 30 ounce cannellini beans drained and rinsed
- 1 1/2 bunch Swiss chard stems removed and chopped
- 1/2 cup parsley minced, fresh
- 2 cup elbow noodles cooked, gluten free
- to taste salt
- to taste black pepper ground
Instructions
- In a soup pot, heat oil over medium-high heat and cook onion, carrots and zucchini. Stirring occasionally, cook until veggies are tender. Stir in broth and tomato puree. Bring to a boil. Reduce soup to a simmer and stir in beans, card and parsley. Season with salt and pepper. Cook for 10 more minutes.
- Remove from heat allow to cool and stir in the gluten free noodles.
- Divide soup into the number of lunch sized containers indicated. Seal, label and freeze.
- To serve: Thaw. Warm through.
