Hearty Minestrone Soup

Hearty Minestrone Soup


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Courtesy of Allergic Living and Chef Simon Clarke

Ingredients:Minestrone Soup

  • 2 Tbsp. olive oil
  • 8 oz. pancetta, finely diced
  • 2 cups sweet onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • 1/2 of one Savoy cabbage, chopped
  • 1 28 oz. can of diced or crushed tomatoes
  • 2 Tbsp. tomato paste
  • 3 quarts gluten-free vegetable stock
  • 1 14 oz. can of black (or other) beans, rinsed and drained
  • 2 large handfuls baby spinach
  • 1 cup uncooked gluten-free or regular elbow pasta
  • Salt and pepper

Directions

  1. In a large heavy bottomed pot, heat olive oil over medium-high heat. Add pancetta and cook 2-4 minutes, stirring. Then mix in onion, carrots and celery and cook a further 4-6 minutes, stirring often.
  2. Add garlic, cabbage, tomatoes and tomato paste. Stir to combine. Cook a further 2 minutes. Pour in stock and bring to a boil.
  3. Reduce heat to a simmer. Add beans, spinach and pasta. Season with salt and pepper, and simmer until pasta is cooked, about 10 minutes.
  4. Ladle into bowls. Serve soup with warm gluten-free bread.

Food photography by Chris Gonzaga


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