Gluten-Free Minestrone
Ingredients
- 1 brown onion onion peeled and diced
- 2 cloves garlic crushed
- 2 carrots peeled and diced
- 1 celery stick halved length-ways and cut into 1cm pieces
- 1 litre vegetable or chicken stock gluten-free
- 1 tin chopped tomatoes 400g
- 1 teaspoon mixed herbs dried
- 1/2 teaspoon dried oregano
- 1 zucchini diced into 1cm cubes
- 1 tin chickpeas 400g, drained and rinsed
- 1 handful green beans cut into 2cm lengths
- 75 g pasta elbows gluten-free, macaroni or crushed spaghetti
- 4-6 silverbeet leaves washed, white stems removed and roughly chopped
- small handful parsley finely chopped
- to serve Parmesan or Angel Food Vegan Parmesan Alternative optional
Instructions
- In a large lidded pot, sauté the onion until softened.
- Add the garlic and cook for another minute.
- Add the carrots and celery and cook for 5 minutes.
- Pour in the stock and tomatoes, then add the herbs.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the zucchini, chickpeas, and green beans and cook for another 5 minutes.
- Stir in the pasta and cook until tender.
- Finally, add the silverbeet and parsley and cook until wilted.
- Serve with Parmesan or vegan Parmesan alternative, if desired.
