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Using corn pasta and gluten free beef broth I was able to keep this scrumptious soup totally flavorful without the gluten!

Ingredients

• 1 onion (chopped)
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 lbs ground beef
• 1 ½ tsp salt
• 1 tsp oregano
• 1 tsp basil
• ½ tsp black pepper
• 1 tsp fresh rosemary
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can red kidney beans
• 1 (15 oz) can northern beans (cannellini beans)
• 4 (8 oz) cans tomato sauce
• 2 cups gluten free beef broth
• 1 tbsp white vinegar
• 8 oz gluten free corn penne pasta
• parmesan cheese (optional – for topping)

Add the onions, carrots and celery to a large pot or dutch oven over medium heat.

Cook for 4-5 minutes, then add the ground beef, salt, oregano, basil, pepper and rosemary.

Cook until beef is browned, then add the tomatoes, beans and tomato sauce.

Mix together then add the beef broth and white vinegar. Mix everything together.

Bring to a simmer, then cover and place in the Wonderbag for 6-8 hours.

If you don’t have a Wonderbag (why don’t you? they’re awesome )  you can also place the soup in a crock pot or slow cooker for 6-8 hours.

When ready to serve, boil the pasta according to package directions and add to the soup before serving.

Ladle the scrumptious soup delight into a bowl and top with freshly grated parmesan cheese if you would like!  But let’s be real, what’s not to like?  It’s cheese, it’s amazing!

Serve up my Garlic Herb Breadsticks on the side, or keep it gluten free with my Gluten Free Italian Garlic Rolls!

Vegetarian Option: Substitute the ground beef with meatless crumbles to make this recipe vegetarian or omit the beef altogether and double the vegetables.

Gluten Free Option: This recipe is gluten-free.