Gluten Free Minestrone Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Dried basil - 1 teaspoon
• Dried oregano - 1 teaspoon
• Fresh spinach - 2 cups
• Frozen green beans - 1 cup
• Cannellini beans - 1 can (15 oz), drained and rinsed
• Gluten - free pasta - 1 cup
• Canned diced tomatoes - 1 can (14 oz)
• Gluten - free vegetable broth - 4 cups
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the vegetable broth, diced tomatoes, gluten-free pasta, cannellini beans, frozen green beans, dried oregano, dried basil, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the pasta is cooked and the flavors have melded together.
5. Stir in the fresh spinach and cook for an additional 2-3 minutes, until wilted.
6. Remove from heat and stir in the fresh parsley.
7. Serve hot and enjoy!