Recipe for Minestrone Soup!
- 1 tablespoon oil
- ½ onion, chopped
- ¼ capsicum, diced
- 1 clove garlic, crushed
- 1 celery stick, sliced
- 2 potatoes, cubed
- 1 cup of pumpkin, cubed
- 1 carrot, diced
- 1 zucchini, cubed
- 2 rasher of bacon, chopped
- 1 tin of diced tomatoes
- 1 tin of tinned kidney beans or mixed beans (drained)
- 4 cups of chicken stock
- 2 cups water
- ½ cup pasta (you can use gluten free or wheat pasta or rice)
- ¼ teaspoon sugar
- ¼ teaspoon fresh basil
- 1 tablespoon tomato paste
- In a large pot, heat oil and fry onion, garlic, bacon and capsicum together till fragrant.
- Add in the chicken stock and water.
- Add in the root vegetables first - potatoes, pumpkin, carrot and then the celery and boil for 5 mins.
- Then add in the basil, sugar, tinned tomatoes, tomato paste and bring to the boil for 5 mins
- Add pasta or rice and simmer for 25 minutes till the vegetables are soft.
- Add the drained kidney beans and continue to cook for a further 5 minutes.
- Serve sprinkled with Parmesan cheese.
By using gluten free pasta and gluten free stock, this isa delicious soup/meal for someone who is Coeliac, gluten intolerant, gluten sensitive, gluten free or wheat intolerant.
I LOVE minestrone soup! Thanks for linking up to the Fall Fantabulous Linky Party! I've pinned your post to the Pintabulous Mom's Fall Favorites Board.
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!
-Cindy
Homemade soups are my favorite - especially in the fall and winter seasons. Can't wait to try out your Minestrone recipe! Thanks for linking up with Merry Monday last week.