Hearty Minestrone Soup

We are in the middle of a “cold front” here in Texas and what better way to brave the freezing temperatures, than with a hot bowl of soup! This Minestrone soup hit the spot and was SO quick and easy to make. We try our best to eat mostly gluten-free, oil-free, and salt-free (as well as vegan- obviously).

Ingredients:

• 1 Onion (diced)
• 2 carrots (diced)
• 2 stalks of celery (diced)
• 4 cups of Vegetable stock (1 carton)
• 1- 28 oz can of crushed tomatoes
• 2 handfuls of green beans, cut in half (1 inch pieces)
• 1 zucchini (diced)
• 1 can white beans
• 1 cup of gluten-free elbow pasta (dry)

Instructions:

1. In a large pot, add the onion, carrots, and celery with a little bit of water & cook until softened
2. Add all remaining ingredients, except the pasta
3. Bring to a boil
4. Add the pasta and cook until the pasta is cooked
5. Add salt and pepper to taste
6. Enjoy!

*This meal brought to you by a similar recipe from GirlMakesFood.com