This is a small, simple recipe for a gluten free minestrone soup that bursts with flavor. Top with parmesan cheese and serve with garlic bread on the side. The aromas will linger. Your house will smell like fall vegetable heaven. The crackling sounds in the videos may help you imagine.
Saute 2 carrots and 1 onion in olive oil for 10 minutes.
Add 5 thyme sprigs, 3 bay leaves, 4 cloves of garlic (or Dorot frozen garlic, my preference), and 2 tsp of salt for 5 minutes.
Add a can of cannellini beans, 2 chopped leeks, and 3 cups of water, and bring to a boil.
Add 3/4 can of diced tomatoes and 1 chopped zucchini and simmer for 15 minutes. Then add some frozen spinach and simmer for 5 more.
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