Gluten-Free Minestrone Soup
Looking to make a cozy bowl of gluten-free minestrone soup this winter? This is the perfect lunch or dinner recipe to curl up with.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 2 medium carrots diced
- 1 tsp oregano
- 1 tsp basil
- salt and pepper to taste
- 28 oz diced tomatoes
- 14 oz crushed tomatoes
- 6 cups chicken bone broth
- 1.5 cups Banza pasta
Instructions
- 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 for 30 seconds. Add the celery and carrot and cook until they begin to soften for about 5 minutes.
- Stir in the dried oregano, basil, salt, and pepper to taste. Cook for 3 more minutes.
- Add the diced and crushed tomatoes and the chicken bone broth to the pot and bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the Banza pasta and cook until the pasta and vegetables are tender about 10 minutes.
- Serve warm and enjoy!