Vegetable-Minestrone Soup
- 1 cup dried gluten-free pasta
- 2 Tbsp olive oil
- 3 cloves garlic, chopped
- 5 cups chopped mixed vegetables (your choice of celery, onions, carrots, red bell peppers, spinach)
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium vegetable broth
- Salt and freshly ground black pepper
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in a large soup pot over medium heat. Add garlic and sauté for 2 minutes.
- Add vegetables and sauté for 10 minutes, stirring frequently.
- Add diced tomatoes and their juice and broth. Bring mixture to a simmer.
- Cover and cook for 15 to 20 minutes, or until vegetables are tender. Season with salt and pepper to taste.
- Add pasta to soup. Serve or transfer to an insulated food container for lunch.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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