Tuesday, September 18, 2012

Super Easy Italian Soup



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)

Directions:

In a large sauce pan heat olive oil over high heat and saut√© 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


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