Tuesday, December 31, 2013

Vegetable Minestrone


This is a yummy soup. Hearty, healthy and made my body happy. Gluten free, (mostly) dairy free and vegetarian.YUM YUM! So good.




Vegetable Minestrone Soup
WARNING: This soup makes A LOT.  I made it with the intention to share... so, please reduce in 1/2 unless you plan to do the same. It also freezes really well.

5 C water
3 can diced tomato
1 can tomato paste
6 stalk celery, diced with leaves included
4 C carrots diced
1 T garlic salt
1 tsp garlic
1 T + 1/2 tsp dry basil
1/2 C butter or 1/4 C olive oil
1 T house seasoning (found at HEB - blend of garlic, salt and pepper)
1 tsp rosemary blend (rosemary, thyme, marjoram & savory)
1 sweet union, diced
1 red bell pepper, diced
3 Roma tomatoes, diced
2 C butternut squash, cubed
1 T + 1tsp sugar

Garnishment for serving
Parmesan
coarsely chopped spinach


Directions
Place all ingredients - minus brown rice-  in a large stock pot and simmer on low for 45 minutes (until tender). Use immersion blender and puree to your liking. I love a chunky soup however my kids not so much. So I tend to blend a little more smooth.  Cook brown rice separately and add after blending.

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