Author adapted by Angela Litzinger from SilvanasKitchen.com
Ingredients
4tablespoonsolive oil
2small oniondiced
4stalks celerychopped
6medium carrotschopped
4medium zucchinichopped
8cupgluten free vegetable broth
56ouncecanned tomato purree
30ouncecannellini beansdrained and rinsed
1 1/2bunch Swiss chardstems removed and chopped
1/2cupminced fresh parsley
saltto taste
ground black pepperto taste
2cupcooked gluten free elbow noodles
Instructions
In a soup pot, heat oil over medium-high heat and cook onion, carrots and zucchini. Stirring occasionally, cook until veggies are tender. Stir in broth and tomato puree. Bring to a boil. Reduce soup to a simmer and stir in beans, card and parsley. Season with salt and pepper. Cook for 10 more minutes. Remove from heat allow to cool and stir in the gluten free noodles.
Divide soup into the number of lunch sized containers indicated. Seal, label and freeze.