Minestrone Soup – Gluten Free

Makes 6-8 servings, and can be frozen and reheated.


1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans, chopped into 1/2″ pieces
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
2 medium tomatoes, diced
1/2 cup carrot, minced or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 Tbsp minced fresh basil
1/4 teaspoon dried thyme
3 cups hot water
1/2 cup red wine (optional)
1/4 tsp red pepper flakes (optional)
4 cups fresh baby spinach
2 cups small shell pasta (use brown rice or other GF pasta to make this gluten free)


Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Recipe from cleangreensimple.com


Orange Soup

1 onion
2 cloves of garlic
a few pieces of ginger
1 cup of pumpkin chunks
2 sweet potatos
3 carrots
cumin, pepper, salt
1 cup of orange juice
vegetable broth
hot water

The measurements are not exact.  Use whatever you have – it will be delicious! 

Combine vegetables and spices in a large pot with some olive oil.  Allow them to cook for a few minutes.  Then add vegetable broth, hot water, and orange juice.   Bring to a boil, and then lower heat and cook until everything is soft.  Take off of the heat, and use an immersion blender to smooth out the bumps.

Inspired by Yael Goodman

Spinach/Lentil Soup

1 lb lentils, washed
10 cups water
2 lg onions, chopped (2 cups)
2 ribs celery, chopped (1 cup)
2 lg cloves garlic, crushed
1 Tb salt, or to taste
1/2 ts pepper or to taste
2 bouillion cube or approx equivalent
1 package (10 oz) chopped, frozen spinach, thawed
juice of 1/2 lemon (about 1 Tb) or to taste

In large pot, bring to boil lentils, water, onion, celery, garlic, salt, pepper and bouillion. Cover and simmer for 2 hours or until lentils are tender, stirring occasionally. Add spinach and more s and p, if necessary or desired. Cover and simmer until lentils are very soft, about 1 hour. Stir occasionally. Stir in lemon juice. Likely to need more water.

By the Andron Family

Easy Gazpacho Soup

1 large can crushed or whole tomatoes with additional and equal quantity of tomato juice
1 cucumber, peeled, seeded and chopped
1/2 green pepper
1/4 onion
2 Tb olive oil
11/2 Tb red wine vinegar
dash Tabasco
salt and pepper
1 clove garlic, minced
a little cumin
Worcestershire sauce
In a bowl combine (or blend) all ingredients.  Cover and cool.
Recipe by Sterra Tackeff

Vegetable Soup

In a large pot add…
2 boxes of Imagine broth (tomato or squash)
4 cups of H2O
2 zucchini
2 carrots
1 can of corn
1 box of frozen peas
1 box of frozen broccoli
1 cup of lentals or barley
1 butternut squash
1 packet of parev kogel or 1 heaping tablespoon of consumme

Cook for 1.5 hours

Recipe by Nancy Rosen