Minestrone Soup (Gluten-Free) View Larger Image BUY GLUTEGUARD MORE COMMUNITY TIPS Minestrone Soup (Gluten-Free/Vegetarian) Warming homestyle minestrone soup with gluten-free quinoa pasta. Contributor: Tris – Balanced Body Nutrition Ingredients 1 medium brown onion, diced 1 small leek, sliced 3 cloves garlic, finely chopped 1 carrot, diced 2 celery stalks, diced 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 Method 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! For more gluten-free recipes, head to balanced Body Nutrition. SUBSCRIBE to our news letter for product updates, special offers and gluten science news Leave this field empty if you're human: Eze2018-07-24T10:42:54+10:00July 19th, 2018|0 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedInEmail Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment.