Gluten-free minestrone
This vibrant, gluten-free twist on classic minestrone features noodles of butternut squash simmered with sweet tomatoes, carrots, and aromatic herbs. It delivers a rich, comforting vegetable broth with a gentle touch of chilli warmth. Serve hot with a sprinkle of fresh Thai basil for a nourishing meal.
Ingredients
- Bay leaf1 ცალი
- Garlic3 კბილი
- Vegetable stock400 ml
- Olive Oil10 ml
Instructions
6 steps- 1
Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.
- 2
Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler
- 3
Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.
- 4
Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.
- 5
Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.
- 6
Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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