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Minestrone with Gluten Free Elbows and Bacon

Minestrone means “big soup” in Italian and after a bowl of Minestrone with Gluten Free Elbows and Bacon, you’ll know why.  Made with onion, garlic, corn, zucchini, tomatoes, beans, Hodgson Mill Gluten Free Brown Rice Elbows with Golden Milled Flax Seed and fresh basil, this soup is big, flavorful and filling.  Add a sprinkle of Parmesan cheese and smoky bacon on top and minestrone will likely take on the meaning, “my favorite soup,” before you reach the bottom of the bowl.

To get this soup started, cook the bacon in a large pot over medium heat until crisp.  Remove the bacon from the pot using a slotted spoon and place it on a paper towel-lined plate to drain.  Set aside. If your family is anything like mine, you’ll either need to cook a little extra bacon or hide it as it’s draining so the bacon thieves among you won’t eat it all before dinner’s ready. 

 Reserve two tablespoons of bacon drippings in the pot; add a little olive oil if you don’t have enough.

Next, sauté the onion and garlic in the bacon drippings for four minutes or until tender.  Add the broth, water and white wine to the pot and bring to a boil. 

Once boiling, pour the Hodgson Mill Gluten Free Brown Rice Elbows with Golden Milled Flax Seed into the soup and cook for five minutes.  Be sure to stir the soup a few times as the pasta is cooking to keep it from sticking to the bottom.   

Adding pasta to soups is one of my favorite ways to bulk them up a bit and include some healthy whole grains.  Just because you have a gluten free diet doesn’t mean you have to miss out on the benefits of whole grains. Hodgson Mill certified gluten free pastas contain healthy whole grain brown rice and Omega-3 rich golden milled flax seed  so you can enjoy eating pasta that meets your dietary needs and is good for you, too. 

While the pasta is cooking, dice the zucchini and get the corn ready.  I had an extra ear of corn in my refrigerator, so I cut the kernels off of the cob, but frozen corn will work just as well. 

Add the zucchini, corn, tomatoes and beans to the pot, reduce the heat to a simmer and continue cooking  for about five more minutes or until the vegetables are tender and the soup is heated through. 

Remove the pot from the heat and stir in the basil and lemon juice.  Ladle the soup into bowls and top each with a sprinkle of Parmesan cheese and bacon before serving. 

Minestrone with Gluten Free Elbows and Bacon is a delicious soup filled with healthy ingredients that are good for everyone, gluten free diet or not.  If you want to make a vegetarian version, switch the chicken broth for vegetable and omit the bacon -although I’m pretty sure it was the bacon that sealed the deal on this soup for my family.  You can also add additional broth in place of the wine if desired and Hodgson Mill Ultragrain® Elbows with Quinoa is a good substitute for the gluten free noodles.  This recipe is easily adapted to whatever ingredients and preferences you might have.

Break out your soup pot and add Minestrone with Gluten Free Elbows and Bacon to your dinner menu.  It’s a tasty way to eat your veggies, warm up on a chilly fall evening and serve a healthy meal to your family.  Enjoy!

 

Minestrone with Gluten Free Elbows and Bacon

Ingredients

  • 6 slices thick cut bacon diced
  • 1/2 cup onion chopped
  • 2 cloves fresh garlic, minced
  • 2 cans (14.5 oz) chicken broth + 1 can water
  • 1/2 cup white wine
  • 1 box Hodgson Mill Gluten Free Brown Rice Elbows with Golden Milled Flax Seed
  • 2 cups fresh zucchini diced
  • 1 cup fresh or frozen corn
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1/2 cup fresh basil chopped
  • 1 Tbsp. fresh lemon juice
  • parmesan cheese for sprinkling

Instructions

Cook bacon in a large pot over medium heat until crisp.  Remove the bacon from the pot using a slotted spoon and place it on a paper towel-lined plate to drain. Reserve two tablespoons of bacon drippings in the pot; add a little olive oil if there isn’t enough. Next, sauté the onion and garlic in the bacon drippings for four minutes or until tender.  Add the broth, water (fill an empty chicken broth can) and white wine to the pot and bring to a boil.  Add the pasta to the pot and cook for five minutes.  Be sure to stir the soup a few times as the pasta is cooking to keep it from sticking to the bottom.  Add the zucchini, corn, tomatoes and beans to the pot, reduce the heat to a simmer and continue cooking for about five more minutes or until the vegetables are tender and the soup is heated through.  Remove the pot from the heat and stir in the basil and lemon juice.  Ladle the soup into bowls and top each with a sprinkle of Parmesan and bacon before serving.

Notes

Vegetable broth can be used instead of chicken broth and the bacon can be omitted for a vegetarian version of this soup.  The wine is optional (use water or more broth instead) and other types of pasta, like Hodgson Mill Ultragrain® Elbows with Quinoa, can be substituted for the gluten free elbows. 

Servings

Serves 6

Original recipe by Holly

You can find Minestrone with Gluten Free Elbows and Bacon and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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