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Grain-Free Minestrone Soup

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tsp olive oil pinch of salt
  • 1 yellow onion diced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 28 oz can diced fire roasted tomatoes
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 4 cups broth chicken or vegetable broth work well
  • 2 oz wedge parmesan with rind
  • 8 oz green beans cut into 2 inch pieces
  • 1 summer squash cut into ½" chunks

Method
 

  1. Prep all veggies. For the best texture (and more even cooking) dice the carrots, onions and celery in a similar size!
  2. Heat a large heavy bottomed soup pot over medium heat. Add 1 tsp of olive oil. When oil is shining and pan is hot, add carrots, onions and celery. Saute stirring occasionally until onion is translucent and other veggies start to soften.
  3. Add 2 tbsp tomato paste, salt, pepper, italian seasoning and minced garlic to the sauteed veggies. Stir to coat and cook for another 30 seconds until garlic is fragrant.
  4. Deglaze pot with 4 cups broth, stir and bring to a boil.
  5. Add diced tomatoes, rind from parmesan wedge (reserve the cheese to grate on top), and 1 cup pasta shells. Boil for 7-9 minutes then reduce heat and let soup simmer.
  6. Add green beans and summer squash to the pot and allow to simmer for at least ten minutes, until green beans brighten in color and squash softens.
  7. Taste for salt.
  8. Top each bowl with freshly grated parmesan!

Notes

If you can't find a wedge of parmesan, pre-grated will work fine too. Add a few tablespoons to the broth to give it a bit more depth of flavor. 
The salt in this recipe is purposely minimal because broths vary so much in sodium content. Adjust according to your preference!