Healthy Alphabet Soup Copycat
(dairy-free option, egg-free, gluten-free, nut-free, soy-free)
Ingredients
- 3 tablespoons (45 g) butter or ghee or 3 tbsp (45 ml) olive or avocado oil
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 2 cups (270 g) frozen 1-inch (2.5-cm) green bean pieces
- 1 medium russet or yellow potato, peeled or unpeeled and diced
- Sea salt, as needed
- 4 cloves garlic, minced
- 2 tablespoons (34 g) tomato paste
- 1 cup (165 g) organic frozen corn
- 1 (15-oz [450-ml]) can tomato sauce
- 1 cup (30 g) baby spinach or baby kale, finely chopped
- 8 cups (1.9 L) Bone Broth (Recipe linked above)
- 1 1/2 to 2 cups (173 - 230 g) uncooked gluten-free alphabet pasta, (such as Banza brand) or small pasta of choice (such as shells or elbows)
- Black pepper, as needed
Instructions
- Melt the butter in a large soup pot over medium-high heat. Add the onion, carrot, green beans, potato, and a big pinch of sea salt. Cook the vegetables for about 7 minutes, until the veggies soften.
- Add the garlic and tomato paste, stir to combine, and cook the mixture for 1 minute.
- Add the corn, tomato sauce, baby spinach, and broth and bring the soup to a simmer. Add the pasta and simmer, stirring occasionally, until the pasta is cooked to your liking, 5 to 7 minutes (depending on the brand of pasta). Season the soup with sea salt and black pepper to taste.
Notes
Excerpted from The Little Lunchbox Cookbook: 60 Easy Real-Food Bento Lunches for Kids on the Go by Renee Kohley. Published by Page Street Publishing Co. Photography copyright © Becky Winkler.