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Quick Italian Vegetable Soup (Gluten-Free)
http://www.celiac.com/articles/21894/1/Quick-Italian-Vegetable-Soup-Gluten-Free/Page1.html
Debbie Johnson
Debbie Johnson is the best-selling author of Think Yourself Thin, and former owner of The Golden Chalice Restaurant and Gallery; a one hundred percent Gluten-Free and Diabetic-Friendly gourmet establishment. Her new cookbook, Fun with GF/LG Food is and ebook available now at http://glutenfreefun.com
By Debbie Johnson
Published on 09/8/2009
 
This is the real Italian way, mostly vegetables. The pasta and beans are more of an Americanization in our Minestrone.

This is the real Italian way, mostly vegetables. The pasta and beans are more of an Americanization in our Minestrone.

Serves:  2-4

Ingredients:
1 cup of your favorite organic Italian red sauce
2 cups purified Water with 2 Tblsps. Braggs Aminos or organic Chicken Soup stock
½ cup fresh or frozen organic String Beans
¼ cup organic Onion, chopped
1 medium organic Carrot, sliced
2 large leaves of organic Swiss Chard, cut in small pieces
1 stalk organic Celery, sliced
½ medium organic Zucchini, quartered and sliced
½ tsp. organic Fennel Seed, crushed
1 tsp. organic Oregano
1 tsp. organic Thyme
1 tsp. organic Basil
¼ cup organic extra virgin, cold-pressed Olive Oil

Directions:
  1. Bring Water or Soup Stock to a boil.
  2. While doing that, slice vegetables and add, starting with Onion, String Beans  and Carrot, then add Celery and Swiss chard, then Zucchini.
    (Success Secret:  To save time, slice and toss in the pot the harder vegetables first, especially the ones that take longer to cook.)
  3. Cook just until vegetables are tender, remove from stove, then add the olive oil.
Variations:
  1. Add ¼ cup quinoa right at the beginning before boiling stock – it should be done by the time all vegetables are added and cooked.
  2. Add ½ cup cooked garbanzo beans (lower in starch than other beans)