Minestrone Soup
My mother-in-law Charlotte used to make this delicious minestrone soup and every time she had us over, I always looked forward to it. Rich, hearty and full of flavor, this one hits the spot. Her recipe was not gluten free, but you can easily replace the regular pasta with a gluten free variety and omit the breadcrumbs if you are gluten free. This soup is loaded with protein and fiber and tastes especially good the next day! It also makes a lot so be prepared to feed a crew (or have lots of leftovers!)
Ingredients
1 lb ground beef
1/2 lb Italian sausage
1 onion, diced
4 cloves garlic, finely chopped
1 cup chopped celery
1.5 cups chopped carrots
26 oz box chopped tomatoes (I used Pomi)
6 oz can tomato paste
3 - 32 oz boxes of beef broth (I used a combo of Kettle and Fire beef broth and beef bone broth)
1 - 15 oz can garbanzo beans
1 - 15 oz can Great Northern beans
1 - 15 oz can red kidney beans
10 oz frozen chopped spinach
1 t. dried oregano
1 t. dried basil
2 t. chopped fresh parsley
2 t. salt
1/4 t. crushed red pepper
1/2 t. garlic powder
6 oz ditalini pasta or shell shaped pasta (You can use gluten free if you prefer.)
1/2 cup parmesan cheese
1/2 cup fine Italian breadcrumbs (leave out if gluten free)
Saute ground beef and italian sausage until blended and beginning to brown. Add chopped onion, garlic, and celery and saute until meat is cooked through and veggies soften. Add the chopped carrots, chopped tomatoes, tomato paste, and beef broth and stir. Add the three cans of beans, frozen spinach, oregano basil, parsley, salt, crushed red pepper, and garlic powder and stir until blended. Let simmer for about 30 minutes or until carrots are tender.
Meanwhile, cook pasta according to package directions. (Do not overcook.) Drain and add cooked pasta to the soup along with the breadcrumbs and parmesan cheese, sprinkled across the top. Stir to blend. (The breadcrumbs give the soup a little body, but aren’t necessary if you choose to leave them out.) Simmer about 10 minutes more.
Serve with extra parmesan cheese and crushed red pepper.
*Some gluten free pastas may begin to break down if left in the soup. I used a brand called “Goodles” that are made with part wheat flour and part chickpea flour and these worked well, but aren’t completely gluten free. They do offer more protein and fiber compared to regular pasta.
