(The name speaks for itself. Serves 6 – 8) Ingredients: 2 T. olive oil 1 large onion, chopped 1 28-oz. can (gluten-free) chopped tomatoes in juice 2 15-oz. cans kidney beans or other small red or navy beans, drained and rinsed 2 15-oz. cans white beans, drained and rinsed 2 cloves garlic, minced 1 leek, sliced including part of green top 2 zucchini, chopped 1 carrot, chopped 1 tsp. dried basil 2 T. chopped parsley 1 large potato, cut in large pieces 1/2 head savoy cabbage, cut into 1 in. strips 1/2 cup green beans, cut into bite-size pieces 1 bunch Swiss chard, cut into thin strips salt and pepper to taste 2 cups gluten free pasta, cooked (I like elbows) In a large stockpot over medium temperature, heat olive oil, onions garlic, and leek; cook until onions are transparent, about 4-5 mins. Add zucchini, carrot, tomatoes and juice and bring to a simmer, uncovered. In a food processor or blender, puree white beans until smooth, adding 1/2 cup water if necessary. Add pureed beans, red beans, potato, cabbage, green beans and 4 cups water; bring to a slow simmer. Cook for 2-3 hours, stirring occasionally. Add Swiss chard and basil; salt and pepper and cook for another 15 mins. To serve: In a large serving bowl, mix cooked pasta with a little olive oil and fresh parsley. Serve soup over pasta. (From "Special Eats: Simple Delicious Solutions for Gluten-Free and Dairy-Free Cooking"; www.thedr.com/store)
(The name speaks for itself. Serves 6 – 8)
Lamorinda Weekly, Moraga CA