This soup is my new favorite. I created it by putting together a traditional minestrone recipe with some gluten-free and vegetable substitutes and adding the zesty, creamy flavor of ranch dressing. You are going to love it! The best part is, it’s even better the day after it is cooked. Plus it is so quick and easy!!!
1 pound gluten-free, nitrate-free sausage
3 c. water
16 oz. gluten-free, organic vegetable broth
2 c. organic red beans
6 c. chopped, organic zucchini
3 organic roma tomatoes, diced
1 can chopped green chilies (If you like spice)
1 bag gluten-free pasta spirals (I like Mrs. Leepers)
2 tsp. Italian seasoning
1 tsp. dried oregeno
1 tsp. dried basil
Real Salt, Real Onion Salt and Real Garlic Salt to taste
1 c. prepared gluten-free ranch dressing
*In a saucepan fry sausage breaking into chunks, until cooked through. In a large stock pot combine water, vegetable broth, beans, vegetables and all seasonings but salt. (All but the ranch and the pasta.) Bring to a boil. Add sausage and pasta and continue cooking. When pasta is cooked through add ranch to thicken soup and make it more creamy. Use Real Salts to taste. Serve nice and warm.