Tuscan Minestrone Soup….

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

Ingredients

• 1 tbsp safflower oil
• 1 onion, diced finely
• 1 zucchini diced
• 3 small potatoes, diced
• 2 large tomatoes, diced
• 1 cup cherry tomatoes, whole
• 1 can red kidney beans, rinsed and drained
• 2 cups homemade passata sauce
• 1 tbsp tomato paste
• 6 cups water (more if needed)
• 1 cup gluten-free macaroni
• 1 cup kale, shredded
• Fresh black pepper
• 1 tsp Himalayan sea salt 
• 1/2 tsp turmeric
• Pinch of dried basil
• Pinch of dried oregano
• 1 cup mixed fresh herbs- basil, oregano and parsley 

Instructions

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

• CUISINE: Italian
• COURSE: Soup
• SKILL LEVEL: Beginner