Minestrone Soup: A Time-honored Winter Favorite 

Prepare 1/2 C gluten-free pasta. Set aside.

Ingredients: 2T EVOO 2 C chopped onion 5 cloves garlic, minced 1 stalk celery, minced 1 medium carrot, diced 1 t oregano 1 t basil 1 medium green pepper, diced 2 C water 1 14-1/2 oz tomato sauce 1 C cooked chickpeas 1 tomato, diced 1/2 C freshly minced parsley 1-1/2 t Himalayan Crystal Salt Black pepper, to taste Parmesan cheese

Saute onion, garlic, and salt in EVOO. Add the celery, carrot, oregano, basil, and pepper. Cook over low heat for 10 minutes. Finally add the bell pepper, water, and tomato sauce. Cover and simmer for 5 minutes. Add the chickpeas and bring to a gentle boil. Stir in the cooked pasta, fresh diced tomato, parsley, and top with Parmesan cheese. Now sit down to a wonderful satisfying meal!