Name: Gluten-free minestrone soup
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 3 tablespoon olive oil; 1 red onion, finely chopped; 2 clove garlic, crushed and chopped; 4 slice streaky bacon, chopped; 2 carrots, diced; 2 stalks celery, finely sliced; 1 courgette, diced; 670 gram jar tomato passata; 4 cup chicken or vegetable stock; 1/2 cup Arborio rice; 400 gram canned cannellini beans, drained and rinsed; 1 large handful shredded cabbage; salt and freshly ground black pepper; 1/2 cup shaved parmesan cheese; 1/4 cup parsley leaves, roughly torn

Gluten-free minestrone soup

Pasta is cleverly swapped for arborio rice to make this minestrone soup recipe gluten-free. Serve topped with cheese and parsley for a warming meal on winter nights, or freeze to enjoy later on

Serves 6

Prep

30M

Cook

Total

1H 30M

This recipe first appeared in Food magazine.

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Ingredients

3 tablespoon olive oil

1 red onion, finely chopped

2 clove garlic, crushed and chopped

4 slice streaky bacon, chopped

2 carrots, diced

2 stalks celery, finely sliced

1 courgette, diced

670 gram jar tomato passata

4 cup chicken or vegetable stock

1/2 cup Arborio rice

400 gram canned cannellini beans, drained and rinsed

1 large handful shredded cabbage

salt and freshly ground black pepper

1/2 cup shaved parmesan cheese

1/4 cup parsley leaves, roughly torn

Method

1.Heat oil in a large saucepan and gently cook the onion, garlic, bacon, carrots, celery and courgette for 10-15 minutes until the carrot has softened.

2.Pour the passata and stock into the pan and allow to simmer before stirring in the rice.

3.Simmer gently for 30 minutes before adding the cannellini beans and cabbage. Season with salt and pepper.

4.Cook for a further 15 minutes and then ladle the soup into bowls and top with cheese and parsley.

You can thin the soup down by adding extra stock, passata or water. For a robust, smoky flavour, use bacon bones instead of streaky bacon. – This soup freezes well. Individual serves can be frozen flat in zip-lock bags, or freeze in muffin pans then transfer to a bag. PER SERVE Energy 466kcal, 1953kj • Protein 19g • Total Fat 24g • Saturated Fat 8g • Carbohydrate 36.2g • Fibre 10.8g • Sodium 1518mg

Note

Helen Jackson

Ingredients

Method

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