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Minestrone Soup

Posted Nov 10 2009 10:00pm

The weather is getting colder and that means it's time for soup!  I think most of you know by now that on Sundays, I scrapbook with my mom and a couple of friends.  Most Sundays, the friends go home at dinner time, but once a month we have a pitch in.  The husbands come and eat with us too!  

Luckily, my mother and my friend Jennifer, is gluten free.  My other friend, Denise,  is very good about bringing something that is gluten free so the meal stays safe to eat.  We really have a lot of fun doing this and it's something I look forward to each month.  Luckily, I have a huge dining room table that can seat at least 10 without the extra leaf and more with it!  I love filling that table with people and feeding them.  

Coming up with a gluten free main dish to feed that many people can be tricky at times, but can be managed.  I love to make soup.  A couple weeks ago when we had this dinner, it was a little chilly out.  Right now the weather in Indianapolis is beautiful.  It's been in the low 70's.  I know winter is just waiting to rear it's ugly head.  So, this soup recipe will be perfect on those cold winter days.  

This recipe makes a ton of soup.  You can easily cut it in half for less people.  And, it gets better each day it's leftover!  

DSC08728

Minestrone Soup ( print recipe )

2 pounds ground sirloin

6 carrots, chopped

4 stalks celery, chopped

2 onions, chopped

1/2 cabbage, chopped

1-28 oz. can crushed tomatoes 

2-15 oz. canned kidney beans, rinsed and drained

2-32 oz box beef stock plus 3 cups

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon dried oregano

Salt and pepper to taste

2 zucchini, shredded (I use a cheese grater)

2 cups uncooked gluten free elbow pasta


1. In your largest soup pot, brown ground beef and drain off the fat.  


2. Add the carrots, celery, and onions.  Cook until they are tender.  


3. Next, add the cabbage, tomatoes, beans, the two boxes of beef stock and spices.  Bring to a boil, then turn down the heat to simmer and cook for about and hour.


4. After and hour, add the zucchini and the pasta.  Cook until the pasta is tender, about 30 minutes.  This is where you might want to add the extra broth.  I like my soup with more broth, you might like yours with less.  It's up to you!  You can also add less pasta if you like it that way.  


This makes a huge pot of soup!  It will serve at least 16 people.  


DSC08723 

Jennifer brought corn bread.  She has a secret gluten free cornbread recipe.  But, it's not dairy free.  So, just for me she made some dairy free corn muffins.  They were so yummy!  I can't share the recipe since she's taking it to the State Fair competition this summer.  I think she's going to give them a run for the money!  You can see Denise's veggie tray in the background.  That's a perfect thing to bring for a gluten free dinner!  

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