Category Archives: Gluten Free

Tuscan Bean Soup

Recipe Type: Soup
Author: The Wanderlust Kitchen
Prep time:
Cook time:
Total time:
Serves: 8-10
It’s soup season here in Minnesota. The hubs and I spent the afternoon on Grand Ave in St. Paul. To keep us warm as we ran around in a -20 below windchill, we stopped at Cafe Latte to warm up. I ordered the Tuscan Bean Soup and the hubs had Chicken Tortilla Soup. I found this copycat recipe on The Wanderlust Kitchen website which is equal to Cafe Latte’s soup. Wanderlust says it best “It is savory, hearty, filling, yet oddly devoid of guilt-inducing ingredients”.
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 4 cloves garlic, pressed
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes with juices
  • 3 cups chopped kale, ribs removed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
Instructions
  1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
  2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
  4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

 

Autumn Squash Soup

 

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Autumn Squash Soup

Embrace the cool weather with cozy fall meals, such as this easy squash soup recipe. This comfort food will become one of your go-to weeknight recipes.
Course Soups
Keyword Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 160kcal
Author Hungry Healthy Girl

Ingredients

  • 4 cups of peeled and cubed butternut squash roasted
  • 1 large apple peeled, cored and cubed
  • ½ of a large yellow onion diced
  • 1 tbsp. coconut oil
  • ½ to 1 teaspoon curry powder
  • 3.5 cups vegetable broth
  • ½ cup almond milk I used unsweetened vanilla almond milk.
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon

Instructions

  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees For.
  • Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  • Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
  • Top it off with a handful of roasted pumpkin seeds, enjoy:)