1 lb. Italian sweet sausage
1 Tbsp. olive oil
1 c. onion, diced
1 clove garlic, minced
1 c. carrots, diced
1 tsp. basil
2 small zucchini, sliced
1 16oz. can tomatoes, undrained
7 c. beef stock (see note)
2 c. shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 16oz. can Great Northern beans, undrained
1/4 c. gluten free pasta
Minestrone is one of my favorite soups. Here's a gluten-free version of the Italian soup classic.
Note: For the beef stock, you can substitute canned beef broth. You'll need 2 cans. Read those labels, even a simple thing like stock can hide gluten.
Slice sausage into 1/2 inch slices and brown in oil in a large stockpot.
Add onion, garlic, carrots, basil and cook for 5 minutes.
Add zucchini, tomatoes and juice, beef stock, cabbage, salt, and pepper.
Bring to a boil, then reduce heat and simmer covered for 1 hour.
Add beans and liquid and cook an additional 20 minutes. Add pasta if desired and cook until al dente.