I love a good chunky soup. Liquid soups (like tomato soups) are nice sometimes... but a liquid meal reminds me of being sick and unable to eat anything. Chunky soups are satisfying and much more flexible.
It has become tradition that I visit my parents every Wednesday night and my mom makes me dinner. She is very good at accommodating my gluten-free (and vegetarian) diet.
This Wednesday that just passed she made Gluten-Free Vegan Minestrone Soup. It was fantastic.
This recipe isn't completely from scratch... my mom originally was going to make it from scratch before remembering I had left a Gogo Quinoa Minestrone Soup Mix in the cupboard. She used the mix and added a bunch of stuff.
I have made the Minestrone Soup Mix before and added 1/2 - 3/4 cup extra pasta and it is really good. But I'd go for my mom's modified recipe with massive vegetable chunks and diced tomato any day!
Gluten-Free Vegan Minestrone Soup
1 package Gogo Quinoa Minestrone Soup Mix
4 cups water
1 tbsp olive oil
1/4 cup onion, diced
2 celery stalks, sliced
1 large carrot, diced
1 large can diced tomatoes
1 garlic clove, minced
1/2 can chickpeas
Heat oil and add onions and celery and cook until softened in a large pot.
Add 4 cups water, bring to boil and add diced carrots. Boil for about 10 minutes.
Add the contents of the Gogo Quinoa Minestrone Soup Mix, the can of diced tomatoes and minced garlic.
Bring to boil and simmer for about 45 until vegetables are cooked. Add chickpeas just before taking off heat.
Optional: Add cooked sliced green beans and corn or other veggies if desired.
If you do not have Gogo Quinoa Minestrone Soup Mix you can substitute two cubes of bouillon, 1 cup GF macaroni or penne pasta, 1/3 cup kidney beans and some peas. Add them at the appropriate times to allow them to finish cooking with the other ingredients.