Minestrone Soup (GF/DF)

Ingredients:

• 4 Tbsp olive oil, divided

• 1 medium yellow onion, chopped

• 2 medium carrots, peeled and chopped

• 2 stalks of celery, chopped

• 1/4 cup tomato paste

• 2 cups chopped seasonal vegetables (such as potatoes, sweet potatoes, green beans, peas, zucchini, or squash)

• 1 large clove garlic, finely chopped

• 1/2 tsp each oregano and thyme

• 1 large can (28 ounces) diced tomatoes

• 6 cups vegetable broth

• 1 tsp salt

• 2 bay leaves

• Pinch of red pepper flakes (optional)

• Freshly ground pepper

• 1 cup gluten-free pasta (such as macaroni or fusilli)

• 1 can (15 ounces) kidney beans, drained and rinsed

• 2 cups chopped spinach or kale

• 2 tsp lemon juice

• Shredded dairy-free cheese, for garnish (optional)
   

Directions: 

Warm 3 Tbsp of olive oil in a large saucepan or Dutch oven over medium heat. Add onion, carrots, celery, and tomato paste. Cook, stirring often, until vegetables have softened and the onions are turning translucent, about 7-8 minutes.
 

Add the seasonal vegetables, garlic, oregano and thyme. Cook, stirring frequently, about 2 minutes.

Pour in the diced tomatoes and broth. Add salt, bay leaves, and red pepper flakes. Season with freshly ground black pepper. 
 

Raise heat to medium-high. Bring mixture to the boil, then turn down to medium-low. Cover pot with its lid, leaving a gap for steam to escape. Reduce heat, if necessary, but maintain a gentle simmer. Cook for 15 minutes.
 

Remove lid. Add pasta, beans, and spinach or kale. Continue simmering, uncovered, for about 10-20 minutes, or until the pasta is cooked al dente and the greens are tender.
 

Remove the pot from the heat. Remove the bay leaves from the soup. Stir in the lemon juice and remaining 1 Tbsp olive oil. Taste and season with more salt and pepper as needed.
 

Add a sprinkle of shreded dairy-free cheese to the top of each serving, if desired. Makes 6 bowls of soup.