"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Minestrone Soup GF Recipe

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This recipe for Minestrone Soup GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen (Seitz) Lebron
Added: Saturday, December 16, 2006


2 TBS olive oil
2 c. onions (diced)
5 garlic cloves (minced)
1 1/2 TBS salt
2 celery (minced)
1 med carrot (diced)
1 med bell pepper (diced)
1 c. zuchini (chopped)
1 tsp oregano
3 tsp basil
black pepper
3-4 c. water
1 - 14oz tomato puree (2 c.)
1 c. kidney beans (canned)
2 c. cooked GF pasta (wheels, small shells)
Parmesan cheese grated

Saute onions and garlic in olive oil.
Add celery, carrots, salt and spices.
Cover and simmer for 10 minutes.
Add pepper, zuchini, beans, water and tomato puree.
Simmer 15 minutes.
Add cooked pasta and serve with grated parmesan cheese.

Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
Tastes great with cheesy breadsticks!




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