Gluten Free Minestrone
This Gluten Free Minestrone recipe was handed down at least three generations, it's hearty, filling, and delicious. I included two ways to make it, on the stove top or in the crockpot. It's also totally customizable, add in or take out whatever you like to fit your preferences/dietary needs!
- 2-3 T olive oil
- 2 leeks
- 1 whole yellow onion
- 2 carrots chopped
- 3-4 garlic cloves minced
- 2 large potatoes chopped
- 15 ounce red kidney beans or 1.5 cooked red kidney beans
- 3 cubes chicken or vegetable bullion here is a gluten free option
- 2-3 8- ounce tomato sauce cans
- 6 cups water
- ½ cup parmesan cheese optional
- 1 lb Italian sausage turkey, chicken etc.
Add 2-3 tablespoons olive oil into a large pot place on medium heat.
Cut off the tough dark green tops of leeks and then cut off the bottom with the roots. Since leeks grow in sand, you need to clean them really well. To do that, cut an "X" all the way through the leek so you can run water on it and get into all the layers. Once clean, slice it horizontally so that you have slices and add to the pan.
Chop onion and garlic, then add to the pan. Cook onion, leeks, and garlic until translucent and tender.
Add sauteed onion garlic mixture, carrots, and potatoes to pan.
Rinse and drain kidney beans and add to the large pot
Add in 2 cans of tomato sauce and 6 cups of water, stir until well combined.
Optional add in ½ cup grated parmesan cheese.
Optional, cook sausage all the way through on the pan you used to saute onion and garlic. Slice into 1/2 inch pieces and add to large pot.
Bring to boil, then cook on simmer for 2-3 hours.
Calories: 403kcal | Carbohydrates: 39g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 1196mg | Potassium: 894mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4430IU | Vitamin C: 19.9mg | Calcium: 185mg | Iron: 6.3mg