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Minestrone

From Chef Oonagh Williams of Royal Temptations Catering

Minestrone Soup

Makes about 20 cups

Ingredients:

  • 1 lb. of gluten-free Italian sausage – pork or turkey, hot, sweet or with fennel – your choice. Slice through the casing and peel like a banana.
  • 1 large onion, peeled and finely chopped, 2 cloves of garlic (or more), peeled and finely crushed
  • 2 large carrots peeled, quartered lengthwise and cut into ½-inch pieces
  • 4 stalks of celery hearts or 2 stalks of full length celery, washed, trimmed, quartered lengthwise and cut into ½-inch pieces.
  • 1 x 28 oz. can of plum peeled tomatoes in juice
  • 2 medium-sized zucchini/summer squash, washed, trimmed, quartered lengthwise and cut into ½-inch pieces
  • 6 cups  (48 oz.) water,
  • 1 x 12oz. can of V8 vegetable juice (labeled gluten-free)
  • 1/4 cup gluten-free ketchup
  • 1 cup (4 oz.) uncooked gluten-free elbow macaroni or other small pasta, rice or quinoa.
  • 1 x 11 oz.  can sweet corn
  • 1 x 14 oz. can of kidney beans, pinto beans or chickpeas, drained and rinsed

Directions:

  1. Heat a large saucepan over medium heat and add sausage removed from skins.  Stir, breaking the sausage up with a spoon into small pieces. 
     
  2. Add onions, garlic, celery and carrots. Stir well and allow to cook for about 5 minutes until starting to soften.
     
  3. Add can of tomatoes, crushing whole tomatoes between your fingers as you add them.  Add water, V8 juice, pepper and tomato ketchup.  Bring to the boil, cover and turn down to a simmer and cook for about 20 minutes.
     
  4. Add zucchini, corn, beans and macaroni, bring to the boil, cover and simmer for 15 minutes
     
  5. Turn off heat and let stand for about 15 minutes.  Taste and either add herbs and other seasoning now per your preferences now.
     
  6. Serve with some pesto swirled in if you like, some grated parmesan, or grated fontina – a tasty melting cheese with more flavor than mozzarella.

Alternative Suggestions:

This soup can vary every time you make it. Use rice instead of pasta or vary the type of gluten-free pasta you choose to use. Try spinach, artichokes, green beans, potatoes, cabbage, leeks, lettuce and fresh herbs.  Consider adding gluten-free beef or chicken concentrate or stock instead of water to strengthen the flavor.

 

 

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