12/06/2010 18:15 Filed in: Soup
This recipe is adapted from Living Without Summer 2005 issue.
It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.
We save it for the fall/winter when it is cold and yucky on the outside and warm and yummy on the inside.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)
Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.
Add celery, carrots, potato. Sauté for another 5 minutes.
Add tomatoes, oregano, salt and chicken broth.
Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.
Add the corn, green beans, kidney beans, zucchini and simmer for another 15-30 minutes.
Stir in fresh basil or add frozen pesto cubes and allow to melt.
Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.
Since we made a double batch, we use both kidney beans and black beans.
In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!