Gluten Free | Minestrone Soup

Ingredients

• 1 T olive oil
• 1 T minced garlic
• 2 stalks celery
• 2 large carrots
• 1 zucchini
• 1 yellow onion
• 1/2 large eggplant
• handful green beans
• 1/2 container mushrooms
• 1 can diced tomatoes
• 2.5 T tomato paste
• 1 qt broth
• 1 tsp rosemary
• 1 tsp parsley
• 1 T herbes de Provence
• salt & pepper, to taste
• 1 can white beans
• 1/2 box GF pasta (cook according to package)
• roasted butternut squash
• DF parm cheese, topping

Instructions

1. pre chop all veggies
2. sauté garlic, onion, carrots, zucchini and celery in oil in a large pot for 5 min
3. add in eggplants, mushrooms and green beans
4. after a few min, add in canned tomatoes, tomato paste and broth
5. next add in spices and boil for 10 min
6. bring down to a simmer and mix in beans, pasta and diced butternut squash and cook for 10 more
7. serve topped with DF parm cheese