Gluten-Free Minestrone With Meatballs
If you're looking for the ultimate comfort food that's both hearty and nutritious - look no further than our delicious version of minestrone soup with lamb meatballs.
Ingredients
- 2 tbsps olive oil
- 1 brown onion, peeled and diced
- 2 garlic cloves, minced
- 2 celery stalks, thinly sliced
- 1 large carrot, peeled and diced into 1.5cm pieces
- 1 zucchini, diced into 1.5cm pieces
- 1 potato, peeled and diced into 1.5cm pieces
- 1 medium red capsicum, diced into 1.5cm pieces
- 800 g canned gluten-free diced tomatoes
- 500 ml gluten-free chicken stock
- 2 cups water
- 3 tbsps gluten-free tomato paste
- 2 tbsps gluten-free Worcestershire sauce
- 400 g canned gluten-free kidney beans, drained
- 1 cup gluten-free pasta spirals
- 12 gluten-free lamb meatballs
Instructions
- Preheat oven to 200°C and line a baking tray with baking paper.
- Arrange meatballs on prepared tray and bake in preheated oven for 20 minutes or until cooked through. Set aside.
- While meatballs are cooking, heat olive oil in a large saucepan over medium-low heat. Add the onion and garlic and sauté for 10 minutes or until onion is tender. Add vegetables and cook, stirring, for a further 2 minutes.
- Add canned tomatoes, stock, water, tomato paste and Worcestershire sauce. Bring to the boil, then reduce heat, and simmer uncovered for 20 minutes, or until vegetables are tender firm.
- Add beans and pasta to the soup and cook for a further 7 minutes or until pasta is cooked to your liking.
- Divide soup between serving bowls and serve topped with meatballs.
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