Keep warm as the weather cools with a big bowl of gluten-free minestrone. This recipe keeps in the refrigerator for 5 days, making it great for work lunches.
- 1 brown onion peeled and diced
- 2 cloves garlic crushed
- 2 carrots peeled and diced
- 1 celery stick halved length-ways and cut into 1cm pieces
- 1 litre vegetable or chicken stock gluten-free
- 1 tin chopped tomatoes 400g
- 1 teaspoon mixed herbs dried
- 1/2 teaspoon dried oregano
- 1 zucchini diced into 1cm cubes
- 1 tin chickpeas 400g , drained and rinsed
- Handful green beans cut into 2cm lengths
- 75 g pasta elbows gluten-free, macaroni or crushed spaghetti
- 4-6 silverbeet leaves washed, white stems removed and roughly chopped
- Small handful parsley finely chopped
- Parmesan or Angel Food Vegan Parmesan Alternative to serve (optional)
- In a large lidded pot, sauté the onion in a glug of olive oil over medium heat for 3-5 minutes until soft and translucent.
- Add the crushed garlic and cook for 30 seconds before adding the carrot, celery, stock and tomatoes.
- Bring to a simmer before adding the herbs and zucchini. Cover with lid and simmer on low for 20 minutes.
- Add the pasta and chickpeas and cook without the lid on for 10 minutes. Add beans and silverbeet and continue cooking until pasta is cooked through. If too much liquid has evaporated or been soaked up by the pasta, add half a cup of water.
- Throw in the parsley, season and serve piping hot topped with a sprinkling of Parmesan. Soup will keep for 5 days in an airtight container in the fridge.
Thanks to Jasmine Ann Gardiner, The Gluten-Free Scallywag, for sharing this delicious gluten-free recipe for minestrone. You can find the recipe in the printed or e-version of The Gluten-Free Scallywag Volume 4.