Gluten Free Vegetable Soup

Ingredients:

• 2 Tablespoons extra virgin olive oil
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and sliced thinly (large pieces cut in half)
• 1 cup celery, sliced thinly
• 2 teaspoons dried parsley (or 2 Tablespoons fresh flat leaf parsley, chopped finely)
• 1 teaspoon dried basil (or 1 Tablespoon fresh basil, chopped finely)
• 5 cups gluten free low-sodium chicken or vegetable broth (I use chicken - O Organics brand or homemade.)
• 1 large dried bay leaf or 1 small fresh
• 3/4 cup broccoli spears (or 1/2 cup chopped spinach, green beans, etc.)
• 1 - 15.25 oz. can low-sodium red kidney, garbanzo, etc. beans, drained and rinsed well
• 1/8 cup or less of cooked gluten free pasta* per bowl
• Fine sea salt and fresh ground pepper, to taste

Instructions:

1. Preheat a 2 quart pan with oil; add onion, carrots, celery, parsley and basil; stir and saute until onion is tender.
2. Add broth and bay leaf; cook on medium heat until vegetables are tender; add beans and heat until warm. Add more tender vegetables such as frozen broccoli the last 10 minutes of cooking.
3. Add soup to each bowl; add cooked pasta; reheat if necessary; and serve, or create a stunning presentation by serving the entire amount in a porcelain soup tureen..

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