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Birthday Minestrone
This soup recipe is from Feast Without Yeast, a complete guide to implementing yeast free, wheat free and milk free living. The book can be purchased in our office for $22.95.
Oh, and start early in the day. This soup takes at least four hours to cook. What a great way to warm up the house and your loved ones on a cool autumn day!
Ingredients
| 2 Tbsp expeller pressed safflower oil or butter |
| 1 cup chopped celery |
4 cups chopped broccoli |
| 2 cups chopped green beans |
4 medium zucchini, sliced |
| 1 Tbsp sea salt |
1 tsp dried dill |
| 1 tsp dried thyme |
1 tsp dried basil |
| 1 tsp dill deed |
3 medium tomatoes, chopped |
| 1 cup dried garbanzo beans (chick peas) or other mild beans |
| 5 oz (1/2 box) "Pastariso" brand rice spaghetti |
| water (approximately 10 cups) |
Directions
In a six-quart kettle, melt the butter or heat the oil, then add the celery. Sauté a few minutes. Add the broccoli, continuing to sauté. After a few minutes, add the green beans, zucchini, salt and herbs. After a few minutes, add the chopped tomatoes. Sauté the vegetables until the celery is soft. Add the dried beans. Add enough water to come within a half inch of the top of the pot, approximately 10 cups. Add the dill seed. Cover; bring to boil, and then reduce to simmer. Simmer for at least four hours. When the beans are soft, bring the soup to a boil again. Break the spaghetti into small pieces (1/2 inch to 1 inch long). Add to the soup. Reduce to simmer. Cook until the noodles are done, about 10 minutes. Mix thoroughly. Taste; add salt if needed. Serve soon after the noodles are done!
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