Pat's Gluten Free Minestrone Soup

Name: Pat''s Gluten Free Minestrone Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 15 oz can white beans Rinsed & drained (can use cannellini or navy); 28 oz can petite diced tomatoes; 32 oz reduced sodium chicken broth (can use vegetable broth for vegan); 2 tsp olive oil; 1 medium onion chopped; 1 cup sliced carrots; 2 cups fresh or frozen green beans; 1 cup sliced celery; 1 medium zucchini diced; 3 garlic cloves minced; 2 tbsp fresh basil chopped (or 2 tsp dry)

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 8

Ingredients

15 oz can white beans, Rinsed & drained (can use cannellini or navy)28 oz can petite diced tomatoes32 oz reduced sodium chicken broth (can use vegetable broth for vegan)2 tsp olive oil1 medium onion, chopped1 cup sliced carrots2 cups fresh or frozen green beans1 cup sliced celery 1 medium zucchini, diced3 garlic cloves, minced2 tbsp fresh basil, chopped (or 2 tsp dry)

Directions

Heat oil in a large soup pot over medium heat. Add celery, onion and garlic. Saute until tender, about 10 minutes. Add basil and saute for 1-2 minutes more.

Puree beans with about 1/2 cup of broth in a food processor. Add pureed beans, tomatoes, carrots, and green beans to the pot. Cover and cook on low about 30 minutes. Add zucchini and spinach, recover and simmer until zucchini is tender, about 10 minutes.

Serving Size:�makes about eight 1 1/2 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving