Minestrone Soup with Quinoa Pasta

This soup tastes a lot like Olive Garden’s Minestrone Soup, though I probably add more veggies than they do.  I use fresh spices  and vegetables from my garden when I have them, but it can be made using frozen vegetables and dried spices in the off season. I reduce the cost of this soup by using homemade vegetable broth. It recipe is gluten free, dairy free, low fat, and vegetarian, so it is a great recipe when I have friends with a variety of dietary restrictions over for dinner.

Minestrone Soup with Quinoa Pasta

Yield: 8 – 10 Servings

Ingredients:

2 tablespoons olive oil
1 cup onion, minced
1 cup zucchini, chopped
1 cup fresh green beans, cut or frozen green beans
1 stalk celery, minced
4 cloves garlic, minced
1/2 cup carrots, julienned or shredded

8 cups vegetable broth (How to Make Vegetable Broth in a Slow Cooker)
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans great northern beans, drained
2 cans diced tomatoes or 4 cups fresh tomatoes, diced

2 tablespoons fresh parsley, minced or (3 teaspoons dried)
3 teaspoons fresh oregano, minced (or 1 teaspoons dried)
1/2 teaspoon ground black pepper
2 teaspoons fresh basil, minced (or 1 teaspoon dried)
3/4 teaspoon fresh minced thyme (or 1/4 teaspoon dried thyme)

4 cups fresh baby spinach
2 cups Ancient Harvest Quinoa shell pasta

Directions

Step 1. Heat olive oil over medium heat in a very large soup pot. Add onion, celery, garlic, green beans, carrots, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.

Step 2. Add vegetable broth tomatoes, beans, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Step 3. Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente. Serve Immediately.

I serve this soup with salad and Gluten-Free Herbed Bread Sticks.