Mighty Fine Minestrone Soup

This soup is hearty enough for a complete meal. It is our favorite dinner to ring in the Holiday Season! This is a gluten and dairy free recipe.


Ingredients:

  • 32 oz vegetable broth – I use Pacific Brand
  • 1 cup ionized alkaline water
  • 2-3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 2 carrots- chopped
  • 1 cup green beans – chopped
  • 1 cup chopped cauliflower
  • 1 clove of garlic – minced
  • 1 cup of fresh parsley - chopped
  • 2 celery stalks – chopped
  • 5 medium tomatoes – diced
  • 2 cups firm non-gmo tofu – cut into small cubes
  • ½ onion – chopped
  • 1 zuccini – chopped
  • 1 yellow squash – chopped
  • 1 15 oz can of kidney beans – drained
  • Pepper to taste
  • 1 cup gluten-free elbow macaroni – I like the quinoa pasta by Andean Dream
Directions:

Directions: Heat olive oil over medium heat. Add onion, garlic, and parsley. Sauté for 2 minutes. Add 1 cup of water and add Italian seasoning, oregano, salt, pepper. Stir. Add the rest of the ingredients expect the macaroni. Bring to a boil then turn down heat to low. Cover and simmer for 25 minutes, stirring every 5 or so minutes. Add macaroni and simmer for 20 more minutes, stirring occasionally. Turn off heat and remove from burner. Uncover and allow to sit and briefly cool before serving.

By:  Katy Joy Freeman
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