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California, United States

Wednesday, May 27, 2009

Kick butt Minestrone!! _ Gluten free_ 4 potatoes- cubed ( i used red and left on the peel) 1 yellow onion- chopped 3 cloves garlic 2 stalks carrots- chopped 3 stalks celery- chopped 32 oz vege broth 2 cups water 1tsp sugar or agave nectar 1 tbsp salt 1 tbsp oregano 3 tbsp basil 1 tsp celery salt black pepper to taste 1 small can tomatoe paste- g free 1 16 oz can kidney beans )drain the juice 2 tbsp canola or olive oil 2 cups cooked rice pasta- set aside to add to each bowl as you serve it grated parmesian- in a bowl to sprinkle on as garnish grated mozzarella- in a bowl to sprinkle on as garnish sautee onion, garlic, celery, carrots and potatoes, til onions are a bit soft, then add tomatoe paste,sugar, celery salt, salt,pepper, oregano, basil, broth and water, let cook for approx 20 minutes for flavors to cook together, then add the kidney beans, continue cooking another 20 minutes on a low simmer,,, take a taste and make sure you like it, you might need to add your black pepper or a little more salt,, its up to you.. Grab a bowl, add a couple of tbls of the cooked pasta to each bowl, then add some of the hot soup, garnish with the cheese and enjoy!!! let me know if you like my minestrone!

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