Gluten Free Italian Minestrone ♥

 I am partnered with Jovial Foods and decided to make my Gluten Free Minestrone since the weather has been so cold!  

Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming, and traditions. 

Carla and Rodolfo were both born into families of talented home cooks, and food was at the center of their childhoods. They also have a love of the past, and focus their product lines around ancient grain ingredients and traditional food preparation during manufacturing. Once Carla and Rodolfo had children, they discovered their daughter had gluten sensitivity. Carla and Rodolfo soon suspected that changes in wheat and other varieties of plants over the years were contributing to the increasing number of children with food intolerances. Looking to the past for answers, they discovered a nearly extinct ancient grain called einkorn, nature’s original wheat. In einkorn, Carla and Rodolfo found a wheat their daughter could flourish with. 

They realized they had to bring einkorn back to help other families. They both were professionals in the organic food industry, so they established the jovial brand to help address the many issues faced by those with food sensitivities. Jovial is all about family, feeling good, celebrating life, and showing love with good food. Jovial is a small, family-owned company and promises to stay that way.

Ingredients  ♥

2 tablespoons  extra virgin olive oil

3/4 cup onion diced

1/2 cup celery sliced

1/2 cup carrots peeled, quartered and sliced

1 zucchini quartered and sliced

2 teaspoons minced garlic

salt and pepper to taste

1 14 ounce can diced tomatoes

4 cups vegetable broth

1/4 cup tomato paste

2 teaspoons Italian seasoning

1 15 ounce can small white beans drained and rinsed

1 15 ounce can kidney beans drained and rinsed

1/2 cup canned cut green beans

1/2 cup small shell pasta I use Jovial Gluten free shells 

2 cups fresh baby spinach leaves

2 tablespoons chopped parsley

Directions  ♥

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the parsley over the soup, grade fresh Parmiggiano Reggiano on top and serve!