No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Classic Minestrone Soup (Gluten-Free)


The finished gluten-free minestrone soup. Photo: CC--avlxyz

When I was in Italy, a while back, one of the delicious, reliable gluten-free staples was the local minestrone soup. A well-prepared minestrone is a simple, rich, delicious concoction of stock, vegetables, beans, and herbs. But, it tastes like the stuff culinary dreams are made of. Never once did the local versions of this timeless Italian classic fail to disappoint. On my return to the U.S., I resolved to find the best minestrone recipe I could find, and to master that recipe to the best of my abilities. Behold the fruits of my odyssey.

This classic Italian soup has seen numerous variations and spins from chefs around the world. This simple, easy version is a delicious, easy to make, and extremely healthy, featuring tomatoes, beans and fresh vegetables.

Minestrone is best when prepared a day in advance and refrigerated overnight to allow the flavors to marry. For those who enjoy noodles in their minestrone, simply boil up some of your favorite gluten-free pasta and add to the soup as you like.

Ads by Google:

Ingredients:
4 tablespoons olive oil
2 leeks, sliced
4 carrots, chopped
2 zucchini, thinly sliced
8 ounces green beans, cut into 1 inch pieces
4 stalks celery, thinly sliced
6 leaves of Napa cabbage, roughly chopped
3 quarts chicken or vegetable stock
2 pounds chopped Roma tomatoes
2 tablespoon chopped fresh thyme
2 cans of canellini, or white beans, with liquid (15 ounces each)
½ cup red wine (optional)
salt and ground black pepper to taste

Directions:
Heat olive oil in a large soup pot, over medium heat. Add leeks, carrots, zucchini, green beans, and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.

Stir in the stock, cabbage, tomatoes, thyme and canned beans with liquid. Bring to a boil, cover, reduce heat to low, and simmer for about 30 minutes.

If desired add red wine at this point. Simmer for an additional 15 to 20 minutes. Remove from heat, and allow to cool to serving temperature. Season with salt and pepper to taste. Serve with grated Peccorino Romano cheese and a sprinkle of chopped fresh Italian parsley.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I bought Spicely Organics Chili powder from Whole Foods in Bellevue, WA. I got very sick after eating it, so I tested it with three separate gluten tests. They all came up positive for >10ppm, which is what their "certification" says they test below. I just wanted to warn everyone away f...

It's no secret that nearly all traditionally brewed beers contain barley. The flavor and body barley imparts on traditional beers is partly responsible for their rich, full taste. Finding alternatives to barley that are suitable for brewing gluten-free beer has been a challenge. One solution has...

First have you been tested for celiac disease? Any doctor can do the blood test but you have to be eating gluten on a daily basis for the test to work, nut much just a half slice of bread a day. You should get this tested, the high constipation, coughing stuff up was very common for me before dia...

Some of your symptoms sound like my ulcers. I take carafate before every meal now and they are much better. I have 3 ulcers possibly caused by taking iron supplements. They are worse when I eat spicy food and dairy. I might be wrong but for your sake I hope it's just ulcers. They were fo...

The yellow is probably fat you are not absorbing. The pain could be from your intestines being inflamed. Go see the gastroenterologist. The ER did not help me with any of those symptoms. Good thing it's clear so you know it's not your appendix or any other vital organ. It takes time but prob...