Gluten-Free Friday: Minestrone

I'm back! Spring is apparently upon us, so here is one last soup to close the door on winter! This soup is adapted from Mark Bittman's Best Vegetable Soup Ever. It definitely lives up to the reputation; it's full of heart veggies, great herbs and no added broth (so light on the sodium). Serves 6

Ingredients

2 cans white beans
-one can drained and smashed with a fork, one can with liquid
1 cup cabbage (1 to 2 leaves chopped)
1/2 cup red chard
15 baby carrots, diced
1 large zucchini, sliced
1 onion, diced
3 celery stalks, chopped
1/4 cup fresh parsley
1 tbsp tomato paste
salt and pepper to taste
1/2 cup water
1/4 cup gluten-free pasta, cooked

In a large pot, warm extra virgin olive oil on medium heat
Add onions, celery, and carrots
Stir for 5 minutes
Add zucchini, cabbage, chard, parsley and beans.
Stir for two minutes and add tomato paste
Simmer for 20 minutes, adding water after 10 minutes if too thick
Pour in pasta
Add salt and pepper to taste




Top with Parmesan if desired