Join The Conversation
| Servings |
|
Ingredients
- 1 medium onion chopped
- 2 medium carrots diced
- 2 stalks celery thinly sliced
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 4 cups chicken or vegetable broth
- 2 cups cooked turkey or chicken chopped or shredded
- 1 cup frozen green beans thawed and drained, or fresh cleaned and cut small
- 1/2 cup uncooked brown rice macaroni*
Ingredients
|
|
Instructions
- Sauté onion, carrots, celery, and garlic in a dutch oven or large pot, stirring occasionally. When onion begins to turn translucent, sprinkle vegetables with seasoning and salt. Continue to cook until onion is soft and carrots and celery are crisp-tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until macaroni is tender, stirring occasionally.
Recipe Notes
*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning mushy.
*Personally I use Quinoa pasta a lot. They have great texture and taste. I also use either Bob Red Mills all purpose and King Authur gluten-free flour. King Authur is a bit lighter than the Red Mills, use Pacific broths which are gluten-free - Sue Seward
Gluten Free Lady www.glutenfreelady.com
