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Gluten-Free Minestrone Soup with Cheesy Broiled Tomatoes

  • Prep Time: 20 minutes
  • Cooking Time: 20-30 minutes
  • 6-8
Gluten-Free Minestrone Soup with Cheesy Broiled Tomatoes

Ingredients

For the Minestrone Soup

2 tablespoons extra-virgin olive oil
2 cups peeled and sliced carrots
1 cup peeled and diced yellow onion
1 cup sliced celery
1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
2 garlic cloves, peeled and minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth
1  (24.5 ounce) jar tomato Passata (about 3 cups)
1 tablespoon balsamic vinegar
1 cup water
1/2 cup uncooked quinoa
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups thinly sliced kale leaves, loosely packed
1/4 cup fresh basil leaves, roughly chopped

For the Cheesy Broiled Tomatoes

1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation

Warm the olive oil in a large stock pot over medium heat. Add the carrots, onion and celery and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes, garlic, rosemary, thyme, salt and black pepper. Cook for 2 minutes more.

Add the vegetable broth, Passata and balsamic vinegar. Use the water to rinse out the Passata jar and add it to the pot. Then stir in the quinoa. Bring the soup to a simmer and cook, uncovered and stirring occasionally, for 15 minutes.

Add the garbanzo beans, sliced kale and basil to the soup and cook for 2 minutes. Taste and adjust the soup for salt and black pepper. Cover and keep warm.

Meanwhile, pre-heat your broiler. Slice the remaining tomatoes in half and place them cut side-up in a baking dish. In a small bowl, toss together the mozzarella and Parmesan cheese. Then sprinkle the tops of the tomatoes with the cheese mixture. Place the tomatoes under your broiler and cook until the cheese is melted and starting to brown in a few places, about 1-2 minutes. Remove from the oven and set aside.

To serve, ladle the hot soup into bowls. Top with a couple of the broiled tomatoes. Serve immediately.

Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. The soup will thicken slightly oven time. You can add additional vegetable broth or water to thin the soup when re-heating it, if desired.

ABOUT THE CHEF

Liz Harris, Floating Kitchen
www.floatingkitchen.net

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.