Nonny Soup
With this soup, you can't go wrong if you use a little more or less onion, carrots or celery
Recipe type: Soups
Cuisine: Gluten-Free
  • 2-3 tbsp olive oil
  • 1 large onion or approximately 2 cups, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup water (approximately)
  • 1 750 g (26.46 oz) box Pomi strained tomatoes
  • 2 15oz cans cannellini beans, drained and rinsed
  • ½ tsp garlic powder
  • ½ tsp pepper
  • ¾ to 1 tsp salt, depending on tastes
  1. In a medium sauce pan, heat 2 tbsp olive oil
  2. Add onion, carrots and celery and saute until soft, onions will be translucent, approximately 10-15 minutes
  3. You can't over cook the veggies in this soup, the softer they are the more flavorful they are
  4. Add in garlic powder, salt and pepper
  5. Stir in well
  6. Add beans, strained tomatoes and water, and stir well (you may need to add more water if it seems too thick)
  7. Let simmer on low heat for at least 20 minutes
  8. If desired, use a hand blender directly in the sauce pan and puree the soup (that is the way my son loves it)
  9. Serve as is or separately prepare gluten free ditalini (small pastas, we like Le Veneziane gluten-free ditalini)
  10. If serving with ditalini, put a large scoop of ditalini in each bowl, followed by the soup
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