Minestrone recipe

This recipe is based on my Italian mother's recipe, with a few modifications by me.

Ingredients:

2 carrots, diced

2 celery sticks, diced

1 potato, diced (or equivalent sweet potato)

1 zucchini, diced

2 garlic cloves, crushed

4 cups beef stock

1 can diced tomatoes

1 125g can four bean mix, rinsed

1/2 cup gluten free macaroni 

Parmesan cheese to serve

Method:

1. Heat olive oil and cook carrot, celery, zucchini, potato and garlic in a saucepan for 5 minutes, stirring continuously.

2. Add canned tomatoes, four bean mix and beef stock. Bring to the boil. Cover and reduce heat. Simmer for 1 hour stirring occasionally.

3. Increase heat. Add macaroni and stir until boiling. Reduce heat and stir occasionally until cooked. Add additional water if needed.

Serve with Parmesan cheese.

[optional extras]

Thaw 1 cube of frozen spinach and add to soup. Heat through and serve.

I use the Has No macaroni pasta from Aldi supermarket. I find that it's very similar to wheat pasta and it cooks well. Like most gluten free pastas you have to be cautious to not over cook the pasta otherwise it becomes very limp and mushy. 

If you cook any of my recipes please leave some feedback in the comments :-)