Ingredients
Scale
- 3 T olive oil
- 1 onion – chopped
- 4 cloves garlic – minced
- 2 celery stalks – diced
- 1 large carrot – diced
- 1 c cut green beans – fresh or frozen
- 1 c zucchini – sliced & quartered
- 1 28oz can of diced tomatoes
- 6 c chicken or vegetable broth
- 2 t fresh thyme
- 2 t fresh oregano
- 2 t fresh rosemary
- 1 t kosher salt
- 1 t fresh ground pepper
- 3 c gluten free pasta
Instructions
- Heat oil on medium high heat.
- Saute onion, celery, and carrot for 5 minutes (until onion is translucent).
- Add garlic and zucchini and stir for 1 more minute.
- Add green beans, tomatoes and broth and herbs* and bring to a boil.
- Once liquid is boiling, add the pasta and cook for the time indicated on the pasta instructions.
- Remove from heat and serve.
*Helpful tip – if you don’t like bits of herbs in your minestrone, make a bouquet garni by adding your herbs to a small square of cheesecloth and tie the bundle with a piece of kitchen twine, or take a sprig of each herb and tie together with a piece of kitchen twine and remove bundle before serving.
