Minestrone Soup

2 TB olive oil

2 cups chopped onions

1 ½ cups sliced celery

2 cups sliced carrots

1 to 2 tsp dried oregano

1 to 2 tsp dried basil

1 tsp chili powder

6 cups of water or stock (I used 4 cups chicken stock and 2 cups water)

3 cups cooked pinto beans or 2 cans (15 oz each, rinsed and drained)

4 cups stewed tomatoes (or 2 cups tomato puree and 2 cups water)

¾ tsp salt

2/3 cup chopped green bell peppers

½ cup chopped fresh parsley

1 TB fresh lemon juice

1 tsp honey

3 cloves of garlic, crushed

2 cups cooked macaroni noodles (Optional – I use Tinkyada Gluten Free)

Heat the oil over medium heat.  Add the onions, celery, and carrots and cook, stirring occasionally, for 10 minutes or until soft, but not brown.  Add the oregano, basil, and chili powder.  Cook for 2 minutes.  Add the water or stock, beans (I omit the beans), tomatoes, and salt.  Cook for 30 minutes.  Add the peppers, parsley, lemon juice, agave or honey, and garlic.  Cook for about 5 minutes.  Add noodles and serve.  Makes 6-8 servings. Cool and freeze any leftovers in 2 cup portions.  Can freeze for 2 months. 
*I got this from “The Allergy Self-Help Cookbook” by Marjorie Hurt Jones. 
Feingold Stage 2

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