Gluten-free Minestrone Soup

I am getting sick AGAIN, and I am none too pleased about it. Especially as I am on dog duty and all other areas of responsibility this week. If I'm sick, I tend to be more useless than usual and nothing gets cleaned, junk food is eaten and I don't work out at all. Plus the poor pup gets less exercise time than usual and I spend a majority of my time wallowing in self pity.

To circumvent a full blown illness, I have adopted a sick person diet. This primarily consists of Cold FX and orange juice, coupled with soup.



I have to say, this soup *almost* makes me wish I was sick ALL the time so I'd have an excuse for guzzling it down.



Gluten-free Minestrone Soup

What You Need
4 Tbsp olive oil
1 large carrot, peeled and diced
2 stalks celery, diced
1 large onion, diced
4 cloves garlic, minced
2 cups gluten-free chicken broth
3 cups gluten-free vegetable broth
1/2 small head of cabbage, chopped
2 zucchinis, diced
3/4 cup small shell gluten-free pasta (I used brown rice pasta)
1 cup fresh spinach
1 can white kidney beans, drained
1 can red kidney beans, drained
1 tsp oregano
1 tsp basil
1 tsp cayenne pepper
1 tsp salt
1 can diced tomatoes
1/2 tsp pepper
1/2 tsp thyme
2 tsp Italian seasoning

What You Do
1. Saute the garlic, celery, onion and carrot in the olive oil over medium high heat until tender (5 minutes)
2. Add the rest of the ingredients to the pot, bring to a boil
3. Reduce heat to medium low and let cook for 30-45 minutes, or until all vegetables and pasta are tendered and soup has come together