This is a light and refreshing take on traditional minestrone.
- 3 garlic minced
- 1 zucchini chopped
- 1 bunch kale stemmed, chopped
- 1 can garbanzo beans drained
- 2 tsp dried oregano
- 2 tsp dried basil
- 6 cups vegetable broth
- 1 1/2 cups frozen peas
- 1 1/2 cups gluten free penne pasta
Prepare the vegetables.
Add a splash of water to a dutch oven and bring up to medium heat. Add the zucchini, garlic, oregano and basil to the pot.
Then add the broth, beans, peas and pasta, cover the pot and bring to a boil.
Cook for 5 minutes, stir and add the kale. Cover and cook for another 5 minutes.
Test the pasta for doneness. Remove soup from heat when the pasta is to your liking.