This soup is the perfect hearty family meal for any night of the week!
1 tablespoon extra-virgin olive oil
5 slices, bacon, cut into 1/2” squares (optional)
1 cup peeled and cut into ¼-inch carrots
½ cup chopped yellow onions
½ cup chopped celery
2 tablespoons finely chopped garlic
1 can (28 oz) Tuttorosso Tomatoes, pureed
1 tablespoon tomato paste
4 cups chicken broth
4 cups of water
1 tablespoon kosher salt
1 cup cut into 1½ inch cubed yellow potatoes
½ cup gluten free penne pasta
¾ cup frozen or fresh corn
½ cup frozen peas
2 cups thinly sliced cabbage
1½ cup spinach
¾ cup canned, drained pinto beans
½ teaspoon black pepper
½ teasspoon red pepper flakes
½ teaspoon dried basil
In a large sauté pan, over medium high heat warm the olive oil. Add the bacon and fry until crispy (about 8 minutes). Remove the bacon from the pan with a slotted spoon, and set aside to enjoy later. Leaving 2 tablespoons of the remaining fat in the pan and set aside the rest.
Return the pan to medium high heat and add the carrots, onions, celery, cook 3-4 minutes, then add the garlic. Cook for 1 more minute. Set aside.
In a food processor, puree the tomatoes and the tomato paste until well combined. Set aside.
In a large Dutch Oven over high heat, combine 4 cups water and 4 cups chicken stock. Bring to a boil and add 1 Tablespoon of salt, the potatoes and gluten free pasta, cooking until noodles are 75% done, about 7-8 minutes.
Add the mirepoix, corn, peas, cabbage, spinach and beans. Add the black pepper, red pepper flakes, basil and stir to combine. Add the tomato mixture, stirring and bring to a boil, and turn off. Serve.