Gluten Free Pesto Minestrone Soup

Cold weather is setting in and we are cozying up. What to do with a freezer full of chicken broth and pesto? Defrost them together and make a warming, colorful soup. If you already have pesto, this recipe takes about 5 minutes to prepare and another 5 to heat up.

GF Minestrone Soup

1 cup pesto (recipe below)

4 cups chicken broth or veg broth

1 can garbonzo beans, drained and rinsed

1 large tomato, diced

1 tbls red wine vinegar

salt and pepper

8 oz of quinoa elbow pasta

Boil quinoa pasta al dente and set aside. Heat chicken broth on medium, adding pesto when liquid begins to steam. Add garbonzo beans and tomato, heating through. Flavor with vinegar and salt and pepper. Turn to low heat and add pasta. Sprinkle with parmesan if you wish.

Dairy Free Pesto

4 cups fresh basil leaves

1/2 cup olive oil

5 large cloves of garlic

1/2 c almond meal

1/2 c toasted pine nuts

juice of 1 lemon

salt

1-2 tbls water

Place garlic, lemon, and water in food processor, mixing until watery paste forms. Add basil slowly, then throw in almond meal and pine nuts. Pour olive oil slowly into food processor until pesto reaches your desired consistency. Add salt to taste.

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