I love soups. I make a big pot of soup almost every Sunday and that is what we have for lunch throughout the week. Soups are economical and good for body and soul. Here is one that is fast and easy to throw together. I like making a Crock Pot Chicken and saving the leftover broth to put into soup.
2 tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 15oz can diced tomatoes, undrained
1 15oz can drained white beans (such as as Great Northern)
1 cup cut green beans or petite peas, fresh or frozen
1/2 tsp. dried basil
1/8 tsp. black pepper
1/2 tsp. salt
1 cup small cooked GF pasta
4 cups chicken broth (or leftover broth from Crock Pot Chicken plus water to equal 4 cups liquid)
1 tbsp. lemon juice, if desired
Heat the olive oil in a soup pot over medium-low heat. Add the onion, garlic, carrots and celery. Cook until just soft, about 5 minutes. Add the tomatoes with their juices, drained beans, chicken broth, basil, pepper, salt and green beans or peas. Bring to a boil and simmer about 10 - 15 minutes. Add the cooked pasta and heat through. Turn off the heat and add lemon juice if desired. Adjust seasonings to taste. Serve soup hot with French Bread and a salad.