Gluten free, diary free, vegetarian, vegan
Recipe:
2 Tbsp olive oil
1/2 cup diced onion
1/2 cup (60g) chopped celery
1/2 cup (80g) chopped carrots
2 tsp minced garlic
9oz roma tomatoes diced & seeded
4 cups vegetable broth
1/2 cup tomato sauce
2 tsp Italian seasoning
30 oz (2 cans) dark red kidney beans rinsed & drained
1/2 cup (60g) green beans
Parsley to taste/garnish
Salt & pepper to taste
Noodles optional and not included in our nutritional information. (I know most minestrone soup has noodles and when we make it we use banza gf chickpea rotini or Barilla gf rotini.
Instructions:
Prep, chop, measure, etc… and put it all in a slow cooker. Cook on high for 4hrs or 6hrs on low.
If adding noodles I prefer to boil them up right before you’re going to use them and allow people to add or not.
I like to pair this w a grill cheese sandwich. I use schlar bread cause I’m gluten free.
Rough Nutritional Info:
340 calories, 63.34g carbs, 22g fiber, 12.83g sugar, 18.67g protein, 5.2g fat.
Inspired by www.dinneratthezoo.com