Gluten-Free Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 carrots (peeled and diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 1 14.5 oz can diced tomatoes
• 1 14.5 oz can tomato sauce
• 1 quart 4 cups chicken stock
• 1 cup water
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 15 oz can kidney beans (drained and rinsed)
• 1 15 oz can chickpeas (drained and rinsed)
• 1-2 zucchini (chopped (2 small or 1 large))
• 1 1/2 cups shredded cabbage (or chopped kale)
• Cooked gluten-free shell pasta
• Parmesan Cheese

Instructions

1. 1

   In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, 1/2 teaspoon salt, and cook for 10 minutes or so, until softened.

2. 2

   Add the garlic and tomato paste and cook for 30 seconds until fragrant.

3. 3

   Pour in the diced tomatoes, tomato sauce, chicken stock, water and remaining 1/2 teaspoon salt. Stir to combine.

4. 4

   Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the vegetable are tender.

5. 5

   Meanwhile, cook the pasta according to package instructions. Serve topping each bowl with a spoonful of pasta and parmesan cheese. Enjoy!