Vegetable Minestrone Soup
2 tablespoons olive oil
1 large onion, finely chopped
3 stalks of celery, including the leaves, finely chopped*#1
2 carrots, finely chopped
1/2 teaspoon of chopped garlic
1 potato, finely chopped (you can always try a sweet potato)
3/4 teaspoon dried rosemary needles, crushed
1 (14-16 oz) can tomatoes, with their juice, chopped
1 cup of water
4 cups of vegetable broth (If you aren't having vegan or vegetarian guests, you can always use chicken broth--but, in my opinion, it's always best to stay on the safe, i.e. parve, side)*#2
1 (20 oz) can of kidney beans, drained
1/2 cup of gluten-free noodles (try Ancient Grain's Quinoa noodles)
1. In a large pot, heat the oil over medium heat. Cook the onions, celery, carrots, garlic, and potato, stirring until the mixture begins to brown. This takes about 5 minutes. Add rosemary and cook, stirring for 10 seconds.
2. Add tomatoes and their juice, and the water, and bring the liquid to a boil. Simmer the mixture for 10 minutes. Add the broth and beans, bring the mixture to a rolling boil, and sprinkle the gf-pasta over the surface.
3. Lower the heat, and simmer the soup for, partially covered, stirring frequently, for 20 minutes.
*#1: Some kashrut experts caution that celery leaves cannot be properly cleaned for bugs. Check with your own kashrus Rav)
*#2: You may want to use a low-sodium broth, as MANY broths are very high in sodium--which can transform a healthy recipe into an unhealthy recipe.
Source: "Ok, So Now You're A Vegetarian: Advice & 100 Recipes from One Vegetarian to Another." By Lauren Butts