Wednesday, February 12, 2014

minestrone, vegan & gluten free



A classic soup for cooler weather. I used a gluten free pasta, but you could certainly use any kind of pasta you like. And while making your own beans is ideal, canned will work too, a can of each should do it.

1/2 cup dried garbanzo beans
1/2 cup dried red beans

2-3 carrots, chopped
2 celery stalks, chopped
1 medium red onion, diced
2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
5 cloves of garlic, chopped fine
2 14.5 ounce cans of chopped tomatoes (one can pureed)
1 bay leaf
5 cups of broth
1 cup bean water

1 1/3 cups uncooked quinoa shells

chopped basil for garnish


Soak the beans over night. Drain and rinse and cook with enough water to cover by a couple of inches. When the beans are done, drain and reserve the water.
Saute the carrot, celery, onion, and garlic in a bit of olive oil for three minutes. Add the salt, pepper, oregano and basil and cook another two minutes. Add the broth, bean water, tomato puree and chopped tomatoes and bring to a boil. Add the beans and bay leaf, reduce the heat and simmer uncovered for 20 minutes. Add the pasta and cook until it's just done, about 8 minutes. When the pasta is done, taste for seasoning. Serve with fresh basil.




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