It’s only January 2nd and I’m already sick and feeling run-down thanks to the horribly cold temps we’ve been having in Chicago (combined with my autoimmune disease). NYE was almost -30 with the windchill! The cold combined with being sick inspired me to share (and make for myself!) a family recipe of mine that’s been passed down for generations – our Italian vegetable minestrone soup!
This recipe has had some modifications recently, as my mom, then me, then my sister all found out we have Celiac disease. But, as you’ve seen from prior posts, you can’t keep Italians from eating pizza, bread and pasta! It just needs to be modified.
Here’s what you’ll need:
- One large green bell pepper
- One medium red onion
- Two bulbs of garlic
- 2 tbsp. olive oil
- 6 cups water
- 1 large (28 oz.) can crushed tomato with basil (the Hunt’s cans I feature on this post is gluten-free!)
- 1 regular (14.5 oz.) can diced tomato
- 1 can (14.5 oz.) red kidney beans
- 1 8 oz. box of Banza brand gluten-free shells made from chickpeas (you can use any gluten-free shells from an 8 oz. box to 12 oz. box. If your local store does not have gluten-free shells, try gluten-free bow-tie pasta or macaroni in its place).
- Spices (basil, italian seasoning, garlic powder, black pepper, sea salt, pink himalayan salt, parsley, thyme, cayenne pepper).
First, you will chop the the red onion and green pepper. Finely chop the garlic.
Saute the green pepper and onion in the olive oil on medium heat until softened – then, add the garlic and continue to saute. Add black pepper and sea salt/himalayan salt and saute until you start to see a subtle browning.
At this point, add the large can of crushed tomato, the can of diced tomatoes, the *drained* can of red kidney beans, and the 6 cups of water. Add spices to taste (be generous! It’s a big pot of soup!). The spices you use can vary depending on what you have in your kitchen. My mom relies on Italian seasoning, salt, pepper, and garlic powder for the most part. I used what I had in my kitchen, which was a mix of sea salt, pink himalayan salt, black pepper, cayenne pepper (be careful, this is HOT!), thyme, and parsley.
After the soup mixture has been boiling for about ten minutes, add the box of uncooked pasta into the same pot. When the noodles are softened (but are still al dente – approximately 10 minutes) remove from heat and serve!
I hope you enjoy this recipe as much as I do! This recipe will make you enough soup to last at least a few days.