Rustic Gluten Free Minestrone Soup

Ingredients

Fresh parsley

1/4 cup, chopped

Salt and pepper

to taste

Dried basil

1 teaspoon

Dried oregano

1 teaspoon

Fresh spinach

2 cups

Frozen green beans

1 cup

Cannellini beans

1 can (15 oz), drained and rinsed

Gluten-free pasta

1 cup

Canned diced tomatoes

1 can (15 oz)

Garlic

2 cloves, minced

Celery

2 stalks, diced

Carrots

2, diced

Onion

1, diced

Olive oil

2 tablespoons

Vegetable broth

4 cups

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender and the onions are translucent, about 5 minutes.
3. Pour in the vegetable broth, diced tomatoes, gluten-free pasta, cannellini beans, frozen green beans, dried oregano, dried basil, salt, and pepper. Stir everything together and bring the soup to a boil.
4. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the pasta is cooked and the flavors have melded together.
5. Add in the fresh spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
6. Take the soup off the heat and stir in the fresh parsley.
7. Serve the soup hot. You can garnish with a sprinkle of grated Parmesan cheese if desired. Enjoy your comforting, gluten-free meal!