Tuscan Minestrone Soup….

  • YIELD: 6 Servings
  • PREP: 5 mins
  • COOK: 30 mins
  • READY IN: 35 mins



  1. Heat oil in a large soup pot
  2. Sauté onions until soft, then add zucchini, potatoes, tomatoes, cherry tomatoes, kidney beans and stir for 2 minutes
  3. Add sauce, paste and water, gluten free pasta and kale
  4. Bring to a boil, then add pepper, salt, basil, turmeric and oregano; taste test and add more if needed
  5. Cover pot and cook for 30 minutes over a medium heat
  6. Serve garnished with fresh herbs

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