Gluten Free, Legume Free Minestrone Soup Recipe

I've always loved minestrone soup, but I've been avoiding it lately do to my allergies to legumes and gluten since most minestrones have beans and/or pasta. Finally I decided to give it a whirl, and I was very satisfied with the results.

Ingredients

• olive oil (2 Tbs)
• 1.5 white onions, diced
• 6 cloves garlic, diced
• 1 cup diced or shredded carrots (I used bagged pre-shredded carrots)
• .5 bell peppers, diced
• 1 zucchini, diced
• 3 ribs of celery, diced
• 1 14 oz can crushed or diced tomatoes (can sub fresh, I used a 16oz package of fresh that I diced myself)
• 2 roma tomatoes, diced
• 1 cup frozen spinach
• spices as desired (I used a handful of fresh basil, along with liberal dashes of dried oregano, basil, dill, salt and pepper.)
• 4 cups water (this will give you a thick, stew-like consistency, add more water if you desire a more soupy consistency)
• 1 cup dry pasta (I used Ancient Harvest quinoa/corn pasta in rotelle)

You can add or subtract to the ingredients above based on your preferences or what you have available. Let me know if you have any favorites I missed!

Directions

Saute onions and garlic in olive oil until onions are translucent. Add carrots, zucchini and bell peppers and saute for another 5 mins. on low/medium. Add remaining ingredients except for pasta, simmer on low for 15 mins. or so. Bring to a gentle boil, and add in pasta. Simmer until pasta is cooked to desired consistency. Enjoy!