Gluten Free, Dairy Free Veggie and Bacon 'Minestrone' Soup

Name: Gluten Free, Dairy Free Veggie and Bacon 'Minestrone' Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8-10
Cuisine: Italian
Ingredients: 3-4 pieces of short cut, nitrate free bacon*, chopped into small cm squares; 1 carrot, finely chopped; 1 zucchini, finely chopped; 1 leek (stalk only), finely chopped; 1 long stalk of celery, finely chopped; 1 x 400g can of Mutti tomato polpa; 1x litre of Campbell Beef Bone Broth*; 1 cup of buckwheat; 1 tablespoon of Homemade vegetable concentrate*; Celtic Sea Salt to taste; 3-4 stalks of parsley, leaves only, finely chopped; Parmigiano reggiano, grated as garnish*; Optional: 1 tablespoon of collagen powder*

April 8, 2024

This recipe came to fruition when my middle child really struggled with food diversity. His love for tomato 'saucy' foods and especially tomato based foods was always a sure thing, so I was on a mission to hide as much nutrition in one dish.

Now a much loved meal for the whole family, this can be easily popped in the thermos as leftovers for school or work, and will tick your 5 veggies for the day. Yes!

Gluten Free, Dairy Free Veggie and Bacon 'Minestrone' Soup

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

Emma Aouad

Servings

8-10

Prep Time

10 minutes

Cook Time

45 minutes

This soup is sweet, salty, easy to prep and doesn't need a long time to cook like other soups.

It is high in fibre, protein, and glutamine to heal and seal up the epithelial lining in your gut and ticks all 5 vegetables for the day in one meal!

Omitting the parmesan reggiano makes it easy for anyone trying to reduce inflammation, heal their gut, or support their thyroid.

In my view the key is to finely chop the ingredients (like with everything I make) as it's easier to enjoy and a greater surface area= greater flavour!

Easy to batch cook, great to transport in a thermos for school or work and wonderful coming into winter. Enjoy.

Image of Gluten Free, Dairy Free Veggie and Bacon 'Minestrone' Soup

Ingredients

3-4 pieces of short cut, nitrate free bacon*, chopped into small cm squares
1 carrot, finely chopped
1 zucchini, finely chopped
1 leek (stalk only), finely chopped
1 long stalk of celery, finely chopped
1 x 400g can of Mutti tomato polpa
1x litre of Campbell Beef Bone Broth*
1 cup of buckwheat
1 tablespoon of Homemade vegetable concentrate*
Celtic Sea Salt to taste
3-4 stalks of parsley, leaves only, finely chopped
Parmigiano reggiano, grated as garnish*
Optional: 1 tablespoon of collagen powder*

Directions

Finely chop, bacon, leek, carrot, celery, and zucchini.
In a large saucepan on medium heat, cook off bacon, leek, carrot, celery and zucchini until slightly brown.
Add tomato polpa and 1 x litre of bone broth.
Turn the heat up and bring to a boil.
Once boiled, add buckwheat, vegetable concentrate and salt to taste, turn the heat to low, stirring occasionally.
Cook for approx 20-30 minutes or until the buckwheat is soft and to desired soup consistency.
Serve up with grated parmesan and chopped parsley and enjoy!
1 tablespoon of Homemade vegetable concentrate*

Recipe Note

* If you are avoiding A1 caesin diary and still want to taste that cheesy goodness, opt for pecorino parmesan instead!

*If you are avoiding bacon for religious or personal reasons, substitute with 1-2 tablespoon of Vegemite!

* If you are looking for added nutrient value, add a tablespoon of collagen powder to your serve. NOTE: This may thicken the consistency of your dish so allow for that in your cooking.

* A great alternative to making your own vegetable concentrate is Nutraorganic Vegetable Broth. The purpose of the vegetable stock concentrate is to enhance flavour (and nutrient value of course!)

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Gluten Free, Dairy Free Veggie and Bacon 'Minestrone' Soup

Gluten Free, Dairy Free Veggie and Bacon 'Minestrone' Soup

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

Ingredients

Directions

Recipe Note