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!