Eosinophilic Esophagitis Friendly Gluten Free Minestrone with Pasta
Total time1 hr
Prep time20 min
Cook time40 min
5.0(29)
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 ½ cups gluten free pasta (small shapes such as elbows or ditalini), uncooked
- 1 parmesan rind (optional)
Can be omittedparmesan rind
For serving
- freshly grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
- fresh basil leaves, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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