Italian Style Vegetable Soup

italian_vegetable_soup

Italian Style Vegetable Soup

 
1 cup peeled and sliced organic carrots
1 cup diced yellow onions
1 cup diced zucchini or yellow squash
½ - 1 cup frozen French cut green beans (or regular cut)
½ cup frozen corn (omit during cleanse period)
2 - 4 garlic cloves, minced
1 – 2 tablespoon tomato paste
1 regular size can of organic stewed tomatoes, Italian style (Muirglen brand)
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon sea salt
4 cups chicken or vegetable stock (gluten free) – Imagine, Pacific Foods or Whole Foods brand
1 tablespoon olive oil

Heat olive oil in large stock pot and sauté onions and carrots until the onions are transparent. Add herbs, garlic and salt, stirring constantly until fragrant (about 30-60 seconds). Add can of tomatoes (with juice from can) and simmer for 10-15 minutes until the liquid is cooked off. Add broth, green beans, corn (if using) and tomato paste. Cook for about 15 minutes. Add zucchini and cook for about 3-4 minutes. This soup tastes better the next day. You can also add shredded cabbage when you add the green beans. Serve over brown rice or quinoa.

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