Gluten Free Minestrone Soup

  Original Recipe by :Ellie Krieger

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28 -ounce can no-salt-added diced tomatoes (optional- I left this out  due to my husband doesn't like diced tomatoes in soup)                                                                              

1 14 -ounce can crushed tomatoes

6 cups low-sodium organic chicken broth

1 15 -ounce can low-sodium kidney beans, drained and rinsed

1 cup elbow pasta(I am using Ggluten free Barilla)

Optional: I'm keeping this recipe dairy free however you can use  up to

1/3 cup finely grated parmesan cheese to sprinkle on top of soup

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt.