Pat's Gluten Free Minestrone Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 493.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.5 g
- Protein: 6.5 g
View full nutritional breakdown of Pat's Gluten Free Minestrone Soup calories by ingredient
Introduction
A delicious and filling minestrone that is gluten free and pasta free. A can of pureed white beans adds thickness and protein to this soup. A delicious and filling minestrone that is gluten free and pasta free. A can of pureed white beans adds thickness and protein to this soup.Number of Servings: 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)
Tips
I'm definitely a basil gal, but you can add more spices as you like: oregano, rosemary, more or less garlic, and/or bay leaves. I don't add salt in order to leave this low sodium.
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
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