It may not look the best but this minestrone was extremely filling, wholesome and tasty. It is packed full of vegetables, legumes and tasty herbs, as well as some gluten-free pasta. It is the perfect dinner for a cold wintery night and can easily be frozen to whip out for a healthy last minute meal.
- 1 small brown onion, finely diced
- 3 tsp garlic, minced
- 2 tbs olive oil
- 1/2 cup chopped zucchini
- 1/2 cup chopped broccoli
- 1/3 cup celery, finely chopped
- 4 cups vegetable stock
- 2 cans 5 bean mix, rinsed and drained
- 1 can diced tomatoes
- 1/2 cup chopped carrot
- 2 tsp dried oregano
- 1/4 cup chopped fresh parsley
- Cracked sea salt and black pepper
- 1 cup hot water
- 3/4 cup gluten free pasta
- Heat olive oil in a large saucepan over medium heat and saute garlic, onion, zucchini and celery for approximately five minutes.
- Add tomato, broccoli, carrot, beans, vegetable stock, hot water and herbs & spices. Increase the heat and bring to the boil. When boiling reduce heat and allow to simmer for about 20 minutes.
- Add the pasta and cook for an additional 15 minutes.
When cooking vegetarian meals beans are a great way to ensure that you are getting adequate protein. However, some argue that beans are not a 'complete protein' as they lack one or more of the essential amino acids. But when combined with either nuts, wheat, seeds, corn, or brown rice they become a complete protein source. The gluten-free pasta I used in this minestrone was made from corn and therefore it has the complete protein tick of approval. Eating beans also has many positive health benefits associated including lowering blood pressure, lowering cholesterol and regulating colon function.