Minestrone Soup – Gluten Free

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

Ingredients:

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)

Directions:

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

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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
carrots
celery
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