Hearty Minestrone Soup

Minestrone soup has always been a favorite of mine. It’s hearty enough for a meal with an awesome side salad. My Dad used to make a mean Minestrone, but he would put meatballs and regular pasta in it. I’ve left out both, and used gluten free pasta shells by Tinkyada as well as an untraditional addition of a garnet yam (you all know I love to cook with yams.) I also used 2 kinds of beans, so you’ll get the protein punch you need and you won’t even miss the meat.

 

INGREDIENTS

• 1 tablespoon olive or coconut oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into 1/4″ circles
• 1 medium garnet yam, peeled and diced small
• 1/4 teaspoon of chili pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 cups veggie broth
• 1-15-ounce can kidney beans, drained & rinsed
• 1-15 ounce can chickpeas, drained & rinsed
• 1-15 ounce can fire roasted diced tomatoes
• 2 tablespoons of freshly chopped basil
• 1 teaspoon sea salt
• Freshly ground pepper to taste
• 1-1/2 cups cooked gluten free Tinkyada Shells

In a large soup pot, over medium heat, saute the onions, celery & garlic in olive oil until soft. Add carrots and garnet yams and stir to combine. Add dried herbs & chili flakes, if using, stirring into veggies. Cook for about 5 minutes to release the flavor of the herbs, stirring occasionally. Add broth, kidney beans, chick peas & tomatoes. Turn heat to high, cover and bring to  boil. Once boiling, turn to low and simmer for about 20-30 minutes or until potatoes are soft. Remove from heat. Add fresh basil, sea salt, pepper & pasta. Serve in soup bowls with an side salad or some delicious gluten free bread.