GLUTEN FREE MINESTRONE SOUP

Uploaded: 1 October, 2018

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Introduction

GLUTEN FREE MINESTRONE SOUP

Ingredients - Serves: 6

INGREDIENTS

Splash of olive oil 200g chopped pancetta or smoked bacon

1 leek, chopped

1 large onion, chopped

3 garlic cloves, finely chopped

3–4 sticks celery, chopped

4–5 carrots, chopped

1 chilli (optional)

2 tablespoons dried mixed herbs

1 litre passata

1 litre gluten free chicken stock

3 large kale leaves, stalks removed

1 x 400g can cannellini beans, drained

1 x 400g can green/puy lentils, drained

Sea salt and freshly ground black pepper

Freshly grated Parmesan, to serve

Method

  1. Heat the olive oil in a large stock pot with the chopped pancetta, leek, onion and garlic, and sauté gently until translucent.
  2. Add the celery, carrots, chilli and dried herbs and sauté for another 5 minutes.
  3. Add the passata and chicken stock and cook for a further 5 minutes, then add the kale, beans and lentils and simmer for 7–8 minutes, until the vegetables are just cooked.
  4. Season with salt and pepper to taste, and serve with a really generous grating of fresh Parmesan.

Recipe taken from Hassle Free Gluten Free by Jane Devonshire, published by MasterChef Champion.