Easy vegetarian minestrone. Serve with grated Parmesan or a spoon of pesto. Gluten-free.
Easy Vegetarian MinestroneThis is an easy toss-together soup, perfect for rainy or damp weather. Serve with grated Parmesan, or make pesto toasts - gluten-free toast triangles with a dab of basil pesto.
4 cups low sodium V8 juice or tomato-vegetable juice
3 cups water
1 tablespoon extra virgin olive oil
1 medium sweet or red onion, diced
3 cloves garlic, minced
3 carrots, medium, chopped
1 cup cubed butternut squash
1 cup fresh green beans, trimmed, cut
1 zucchini, medium, halved lengthwise, sliced into half moons
1 14-oz can chick peas, or white beans, drained, rinsed
2 teaspoons dried Italian Herbs- oregano/thyme/basil/marjoram
1 bay leafPinch of sea salt and ground pepper, to taste
A dash of balsamic vinegar, to taste
Fresh basil, chopped, for serving
- Add roasted corn, chopped green chiles, cubed potatoes or parsnips, celery or jicama
- Add a pinch of raw sugar or agave nectar if the broth is too acidic
- Add more water, if necessary
- Add a splash of red wine
Heat a large soup kettle (heavy bottomed pot) on medium heat and saute the onion in olive oil until transparent. Add the rest of the ingredients and stir. Cover and bring to a high simmer; then reduce heat to simmer the soup for about 45 minutes until the vegetables are tender.
Taste for seasoning adjustments.
This soup tastes better the second day, as the flavors mingle and develop.
Recipe Source: glutenfreegoddess.blogspot.com
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