We mostly make our food from gluten free ingredients. I can’t eat anything containing gluten without getting some unpleasant symptoms. Hence you’ve noticed that in the titles of recipes for pasta and pastry dishes words gluten free are always included.
It doesn’t mean that you can’t make these dishes with regular pasta or flour, recipes are quite much alike though there is some more messing with gluten free wheat flour to get good results. Just enough tries and everything is finally starting to be easy.
If you prefer more red colour in your soup, use more tomato puré or some tomato passata as in the picture below.
PORTION: 4 servings
TIME TO MAKE: 30 minutes
- 200 gr minced meat
- 2-3 dl gluten free macaroni or 100-150 gr spaghetti
- 1 yellow onion
- 5-6 garlic cloves
- 3 big tomatoes
- 1 red bell pepper
- 2 carrots
- 1 celery shaft
- leek (about 10 cm long part)
- 1 meat bouillon cube
- n. 10 allspices
- 3-4 tl tomato puré (or 125 gr for more red soup)
- lemon juice
- grated cheese
Cook tomatoes quickly in hot water and put them under cold water. When they have cooled down a bit, peel the skin and cut in several pieces. Set aside.
Peel and chop onion. Fry it with minced meat on a frying pan. Season with salt and black pepper.
Cut carrots, celery, leek and bell pepper in small pieces.
Fill a suitable size kettle half with water, add meat bouillon cube and allspices. Bring to boil and add cut carrot, celery, leek and bell pepper. Cut in garlic cloves as well.
After ten minutes of cooking add macaroni – or spaghetti cut in small pieces.
From this on the soup will be ready as soon as pasta is evenly cooked. Straight after pasta you can add tomatoes, tomato puré (or tomato passata) and minced meat.
Finely stir in a handful of chopped fresh parsley and some lemon juice.
Add some water if needed. Taste and add spices if needed.
Serve with grated cheese.
Tags: gluten free minestrone soup Italian cuisine