Easy Garden Minestrone Soup, gluten free

Summer vegetable harvest in a bowl with Easy Minestrone Soup

Summer vegetable harvest in a bowl with Easy Minestrone Soup

This is one of my favorite soups and is super versatile – a use-what-you-got-from-the-garden kind of thing. It freezes well and reheats easily for a fast and filling lunch or dinner. If using fresh basil, add at the very last after you have taken the soup off of the heat. If you are using the dried basil, it will need a bit more time for the flavors to develop so add it in step 3 with the minced garlic.
A drizzle of the extra virgin olive oil and perhaps a sprinkle of cheese is a nice finishing touch here. Serve with a hearty salad of sturdy greens and a simple oil and vinegar dressing for a super easy Italian meal. Enjoy.

Serves: 6
Prep Time: 8 minutes
Total Time: 30 minutes

6 cups reduced sodium chicken broth
1 can (15.5 ounce) cannellini beans, rinsed and drained
1 can (15.5 ounce) red kidney beans, rinsed and drained
1 can (28 ounce) diced tomatoes
2 Tablespoons extra-virgin olive oil, plus more for serving, if desired
2 medium yellow or white onions, chopped fine
2 Tablespoons minced garlic
1/2 cup small shaped gluten free pasta
1 medium carrot cut into 1/4 inch thick pieces
1 small to medium zucchini, cut into 1/4 thick pieces
1 small head broccoli, divided into bite size pieces
8 to 10 fresh green beans, cut into 1 1/2 to 2 inch long pieces
1 Tablespoons dried basil OR 1/4 cup minced fresh basil* (see note above)

1. Heat Broth: In a medium saucepan over high heat, bring the broth, beans and tomatoes to a boil.

2. Cook Onion: In a large Dutch oven or heavy pot over medium-high heat, add oil and heat until shimmering. Add onion and stir well. Cook until onion is softened, about 5 minutes.

3. Add Aromatics: Add garlic and dried basil, if using, and stir until fragrant, about 30 seconds.

4. Add Broth: Add broth and bean mixture to the pot along with the dry pasta and stir well to combine and bring to a boil. Reduce heat to medium and simmer soup until pasta is tender, about 10 minutes or so.

5. Add Vegetables: Add carrot, zucchini, broccoli and green beans to the pot and stir well to combine. Cook 3 minutes or just until vegetables are heated through. Off heat, stir in fresh basil, if using.

6. Serve & Enjoy: To serve, divide into serving bowls and drizzle with extra virgin olive oil, if desired. Enjoy!

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