My Nonna's Minestrone
A gluten free version from my family to yours
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Serves 6
- 1 litre TIN TOMATO: , Diced tin
- 2 POTATO: , Diced
- 400g CANNELLINI BEANS: , Can
- 1 cup GREEN BEANS: , Diced
- 1 ONION: Finely , Diced
- 3 CARROT: , Diced
- 1 cup MUSHROOMS: , Sliced
- 300 grams GLUTEN FREE PASTA: , Penne or Spiral
- 3 cloves GARLIC: , Diced
- 1 Tbsp OREGANO: , Dried
- 1 litre BROTH:, Chicken or Vegetable or if easier tock cube to add to water
Heat a large pot to a medium heat, drizzle with olive oil to pan fry the garlic, onion and oregano. Add the diced vegetables and pan fry to brown slightly
Then broth or water (then add stock cubes) and bring to boil
Add the tin tomatoes and season with salt. Cook for 15 minutes.
Add the gluten free pasta, let the soup simmer away until the pasta is cooked. Add the cannellini beans.
My trick... I add a parmesan cheese rind in the pot to allow the beautiful flavour linger through the soup. You can leave the pot on the stovetop to cook away until beautifully combined and all vegetables are tender.
Serve with extra parmesan
Serving: 1bowl | Calories: 375kcal | Carbohydrates: 79g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 35mg | Potassium: 1050mg | Fiber: 13g | Sugar: 7g | Vitamin A: 5985IU | Vitamin C: 49mg | Calcium: 156mg | Iron: 4mg
Course | Soup
Cuisine | Italian