|Gluten Free Italian Soup|
I'm excited that I'm actually learning to write down recipes as I create them. Usually I just add a little of this and a little of that and then taste to see what else to add. But now I'm bringing my laptop into the kitchen with me so I can record what I use and how much of it. Takes a few extra minutes to actually measure amounts but it is fun to have a recipe when I'm finished that I can share. This soup is really easy to make and has tons of flavor. Perfect for a cool Fall day.
Gluten free Italian Soup
1 15 oz. can garbanzo beans, you could use white beans if you aren’t a fan of garbanzo beans
26 oz. marinara sauce, I used Trader Joe’s traditional marinara sauce 18oz. jars, make sure the sauce you use has some Italian seasonings or add some of your own
3 cups uncooked noodle of choice, I chose to use corn noodles so it would be gluten free
9 cups Water
2 vegetable bouillon
½ cup uncooked quinoa
1 cup frozen corn
1 ½ cups diced carrots, I used peeled organic baby carrots
1 cup diced onion
3 Tbsp. minced garlic
1 tsp. of crushed red pepper (add more or less depending on how much heat you want)
dash of black pepper
1 Tbsp. Olive oil
parmesan or romano cheese (optional)
In a large sauce pan heat olive oil over high heat and sauté onions for 1-2 minutes add in the garlic, crushed red pepper, black pepper, carrots and garbanzo beans, cook for about 3-5 minutes.
Add in the marinara sauce, 9 cups of water and vegetable bouillon and bring to a boil. Once the sauce mixture is boiling add in the pasta, rinsed quinoa, and corn. Cook until noodles are tender.
Turn off heat and sprinkle in 3 Tbsp. of romano or parmesan cheese. Cover and let sit for 10 minutes so the noodles can soak up more of the flavors.
Garnish with a few sprinkles of cheese and enjoy!
****you might have to add more water if you are heating up leftovers since the noodles will soak up some of the water, or you can serve it as a pasta dish the next day with just a little extra cheese melted over top