Another
super easy recipe from the book “The
Everything Vegan Cookbook” by Jolinda Hackett and Lorena Novak Bull.
This
recipe calls for Orzo which is a very small type of pasta used in Greek and
Italian dishes. It looks a lot like rice in shape and size. I have been unable
to find a gluten free version of this type of pasta but you can buy the regular
wheat variety in supermarkets and failing that, continental/import deli-type
stores.
So,
without a gluten free variety on hand, I made this recipe with the smallest
gluten free pasta I could find. Worked just as well.
What you will need:
3
cloves garlic, minced (optional)
1
onion, chopped (optional)
2
ribs of celery, chopped
2
tbsp olive oil
5
cups vegetable broth
1
carrot, sliced
1
cup green beans, chopped
1
large potato, shopped small
2
tomatoes, chopped
1
can cannellini beans, drained and rinsed
1
tsp basil
Half
tsp oregano
Three
quarter cup pasta
Method:
In
a large soup pot, heat garlic, onion and celery in olive oil until just soft –
approx 3-4 minutes.
Add
vegetable broth, carrot, green beans, potato, tomatoes, beans, basil, and
oregano. Bring to simmer, cover and cook on medium-low heat for 20-25 minutes.
Add
pasta and heat another 10 minutes, until pasta is cooked.
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