This is a small, simple recipe for a gluten free minestrone soup that bursts with flavor. Simply garnish with parmesan cheese and serve with garlic bread on the side. As a bonus, the aromas will linger, and your house will smell like fall vegetable heaven. The crackling sound in the videos below can maybe 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.
Here’s my recipe card:
This post is a nod to my gluten free diet because of my Celiac disease. I write about gluten free travel at Gluten Free Destinations. Come check it out!
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