Can't Believe It's Allergy Free!

This delicious soup is a meal by itself!

Although parmesan cheese is great to add, I avoid using it, as it is an aged cheese, and likely to have high levels of MSG, or mono sodium glutamate, which could trigger an allergic reaction.  Mozzarella and cheddar cheeses are safer to use.  Of course, if Parmesan works for you, then go ahead.

Ingredients

• 1 16 ounce can of pureed or strained tomatoes
• 2 cups chicken / vegetable broth
• 2 precooked Italian sausages (optional)
• 1 large potato, peeled and cubed
• 1large carrot, peeled and diced
• 1 medium onion, chopped
• 1 small can (about 7 ounces) small navy beans, drained and rinsed
• 1 small can red kidney beans, drained and rinsed
• ( I like to soak dried beans in a large bowl of water for 4-6 hours, or overnight, cook them in a pressure cooker, then use them)
• 1 cup small elbow shaped rice or quinoa pasta, cooked according to package directions
• 1/2 cup finely chopped fresh parsley
• 1 teaspoon fresh, minced garlic
• 1 teaspoon dried basil, or a few fresh basil leaves, washed and torn roughly
• 1/2 teaspoon dried oregano
• 1 cup finely cubed mozzarella cheese
• 1/2 cup grated cheddar cheese
• 2 Tablespoons olive oil
• Salt and pepper to taste.

Method

1. In a large saucepan, heat olive oil and add garlic.
2. Allow garlic to sizzle and brown a little, then add onions.
3. Saute onions for a minute or so, till they soften.
4. Add cubed potato and carrots, and saute to coat them with oil
5. Stir in pureed / strained tomatoes, and chicken / vegetable broth
6. Gently toss in sausages and beans
7. Cover saucepan, and let the soup simmer on medium heat for 7-10 minutes, or till vegetables are tender
8. Add cooked pasta, parsley, herbs, salt and pepper and let simmer for a minute.

Serve hot or warm, whichever way you like it, and garnish with cheese.

Note

For a dairy free serving, use finely cubed firm tofu instead of the cheeses.  Add tofu along with the cooked pasta.