Gluten Free Minestrone

Remember Gary? My awesome brother in law who used to work at an Italian restaurant and now has the best recipes? About four years ago we decided to start a Christmas tradition of an in-law dinner serving only soups. We wanted to make it easy on ourselves at this busy time of year, and our families all brought their favorite soups to the dinner. Gary, of course, brought his minestrone and I was hooked from the first bite. I love this soup. It feeds an army, it's full of vegetables, and I can easily make it gluten free by using my Tinkyada noodles. If you are having company over and need a great soup to feed a bunch of people, try this one. You can vary it by using whatever vegetables suit your fancy, but the ones in the recipe really are a great combination.

Gary's Gluten Free Minestrone

1 1/2 lbs hamburger or italian sausage OR 1 pkg kielbasa, cut to medallions

4 cups water

2 stalks diced celery

2 sliced carrots

1 diced onion

1 can beef broth (I use Better than Boullion Beef flavor and make my own.)

1 1/2 tsp italian seasoning

2 8 oz cans tomato sauce

1 28 ounce can diced tomatoes

1-2 cloves of minced garlic

1 T parsley

If using hamburger or sausage, brown in a skillet and drain fat. Add all ingredients to 6 quart crock pot and cook for 5 hours on low. Hour 4 add:

1 can white beans or cannellini beans, undrained

1 can green beans, undrained

1 cup gluten free pasta of your choice (I recommend Tinkyada shells, rotini, or elbows)

1 t sugar

salt and pepper to taste

When fifth hour is done and pasta is tender, serve in bowls with fresh parmesan grated over the top.

I have added zucchini to this, I have also added fresh green beans when I had them. I put these in at the beginning to make sure they are soft and tender by the time cooking is through.

Happy eating!