Summer vegetable minestrone (Gluten Free)
Soup is not just for winter you know. In fact soup has to be one of my go to dishes no matter what the season.
Why do I love soup so much?
Soup is a great choice for lunch or dinner.
You can pack all the essentials for a healthy balanced diet into this one dish.
It uses just one pot – so much less washing up.
There are so many great varieties of soup. You’ll be able to find a flavour to suit everyone.
So it’s lunch or dinner time in summer and you don’t want to spend ages in the kitchen making somthing tasty to eat.
This is where my summer vegetable minestrone recipe is just perfect. Packed full of the flavours of summer. It’s colourful, nutritious and can be made in just twenty minutes.
What’s not to love!
Ingredients
- 1 onion
- 2 sticks of celery
- 1 Carrot, peeled
- 1 tbsp olive oil
- 1 tsp dried sage Or 3 leaves of fresh sage,
- 100g broad beans
- 50g peas
- 1 1/2 pints stock
- 1 tin of tomatoes
- 100g small shaped gluten free pasta.
With pasta, lots of vegetables and peas and beans this soup is providing you with carbohydrates, vitamins and minerals as well as protein. Making it a great choice to keep you going at lunch. Or combine it with some fresh bread for a hearty supper.
Equipment
Chopping board, vegetable knife, vegetable peeler, Table spoon, Tin opener, measuring jug, Kitchen scales, wooden spoon, large saucepan, Serving bowls
Instructions
- Dice the onion, celery and carrot.
- Heat the oil in a large saucepan and saute the veg for 5 minutes, season well.
- Add the dried sage if using, pour in the stock, bring to the boil and then simmer for 10 minutes.
- Add the tinned tomatoes and the pasta and continue to simmer for a further 8 minutes.
- Add the peas and broad beans and cook for a further 2 minutes.
- Finally add the chopped fresh sage.
Be sure not to over cook the gluten free pasta. I know some packets ask you to cook it for over 12 minutes but try and stick to the 8 I’ve suggested. As gluten free pasta has a tendency to leak all it’s starches into the water, the longer you cook it. Meaning the soup would be more gelatinous than you’d like.
Don’t forget to pin it for later!
Summer Vegetable Minestrone
- 1 onion
- 2 sticks of celery
- 1 Carrot (peeled)
- 1 tbsp olive oil
- 1 tsp dried sage Or 3 leaves of fresh sage
- 100 g broad beans
- 50 g peas
- 1 1/2 pints stock
- 1 tin of tomatoes
- 100 g small shaped gluten free pasta.
- Dice the onion, celery and carrot.
- Heat the oil in a large saucepan and saute the veg for 5 minutes, season well.
- Add the dried sage if using, pour in the stock, bring to the boil and then simmer for 10 minutes.
- Add the tinned tomatoes and the pasta and continue to simmer for a further 8 minutes.
- Add the peas and broad beans and cook for a further 2 minutes.
- Finally add the chopped fresh sage.
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