2 tablespoons Cobram Estate Robust Extra Virgin Olive Oil (EVOO)
1 tin organic diced tomato
2 litres vegetable stock (either make your own or use an organic natural liquid stock)
1 tin red kidney beans, rinsed & drained
1 zucchini, diced
1/2 cup tuscan kale, chopped
100g gluten free quinoa pasta
Heat a large pot over medium heat. Add in the onion, leek and garlic and sauté in EVOO for 5 minutes until softened.
Add in carrots and celery and sauté for another 5 minutes.
Pour in vegetable stock and tinned tomato. Cover and bring to a simmer.
Add in kidney beans and simmer for 20 minutes, covered.
Bring to the boil and add in pasta, kale and zucchini. Reduce heat and simmer for 8 minutes uncovered.
Serve and enjoy your warming homestyle minestrone soup with gluten-free quinoa pasta!
Tris Alexandra is a holistic health and wellness coach, nutrition nerd, wholefood lover, and fit foodie. Her blog shares her passion for empowering others with evidence-based resources and recipes to live an optimally healthy life.
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