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minestrone soup
Gluten free recipe for a fabulous hearty soup that can be made using those leftover dinner veggies and the DS-gluten free fusilli pasta.
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 4-6
- Preparation time: 15 minutes
- Cooking time: 30 minutes
ingredients
- 85g DS-gluten free fusilli , broken into small pieces or DS-gluten free penne , broken into small pieces or DS-gluten free spaghetti
- 300g cooked Vegetables , root vegetables (carrots, potatoes, turnip, swede) diced
- 175g Cabbage , cooked greens (cabbage, spinach, green beans, leeks)
- 1tbsp Olive Oil ,
- 2 Red Onion s , medium, peeled and diced
- 2 Celery s , sticks, diced
- 2 Garlic s , small cloves, crushed
- 75g Bacon , (2 rashers) cut into pieces or lardons could be used (optional)
- 400g canned Chopped Tomatoes ,
- 1½ litres fresh Chicken Stock , or gluten free chicken stock made from cubes or powder
- 1 Bay Leaf ,
- 2 Basil s , stalks, remove leaves and tear into soup
- 400g canned Cannellini Beans , drained
method
1. Heat the oil in a large pan, add the onions and celery and fry for 2 minutes.2. Add the garlic and bacon pieces and fry for 2 minutes. (optional)
3. Add the tomatoes, stock, bay leaf and basil, bring to the boil and simmer gently, covered for 30 minutes
4. Tip in the beans, cooked root vegetables and the dry pasta, return to the boil and simmer for 10 minutes, uncovered, adding the cooked greens for the final 2 minutes.
5. Season to taste. Serve in warm soup bowls with plenty of parmesan.
To Serve: Lots of Parmesan Cheese and crusty DS-gluten free White or Brown Ciabatta Rolls or some homemade croutons
Tip: To make croutons: Cube 1 slice of DS-gluten free bread. Heat 1tsp oil and 15g butter in a small frying pan, add the cubes of bread, toss around in the pan and fry untill crunchy
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