Little Italy Soup

By Lee

Ingredients

• 1 1/2 tsp olive oil
• 1/2 lbs to 1 lb meat (I use whatever I have on hand: ground beef or venison)
• optional: about 2 C chopped Italian sausage (nitrate-free chicken or beef sausage are yummy)
• 1 onion, chopped
• 3 or 4 large carrots, chopped
• a few stalks of celery, thinly sliced
• 1 medium zucchini or squash, chopped
• 1 few leaves fresh greens (or about 1 C frozen)- spinach and Swiss chard are our favorites!
• 1 (28 ounce) can organic, chunky tomato sauce
• 3 or 4 garlic cloves, crushed and chopped
• 2 C cooked beans (pinto, black, kidney, or a combination)
• 1 1/2 tsp oregano
• 2 tsp thyme
• dash black pepper
• 1 C quinoa or brown rice, uncooked
• Parmesan or Romano cheese

Details

Servings 6
Adapted from kristyscottage.com

Preparation

Step 1

Brown meat in a cast iron skillet over medium heat;

add onions, carrots, celery, crushed tomatoes and fresh garlic.

Add cooked beans, seasonings, and quinoa or rice.

Cover with 2 quarts of water or broth and cook

Serve with a salad, rice crackers, or gluten-free garlic bread, and garnish with freshly grated Parmesan or Romano cheese.