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(Gluten Free) Minestrone Soup with Quinoa Pasta and Pancetta

The Organic Kitchen
  • 45 minutes
  • Serves 10

INGREDIENTS

4

strips Pancetta, cooked and chopped

2

Carrots, medium

2

Celery stalks

2

Curly kale, leaves

3 cloves

Garlic

10

Green beans, trimmed and cut into 1/2" pieces

1 tbsp

Herbs de provence

1 15 ounce can

Navy beans

1 14.5 ounce can

Tomatoes

1

Yellow onion

1

Zucchini, small

6 cups

Chicken broth

1 1/2 cups

Quinoa pasta

1/8 tsp

Cayenne pepper

1

Pepper, Freshly ground

1

Sea salt

1

28 0z can diced fire roasted tomatoes (muir glen tomatoes come in bpa free cans)