I was talking to a friend and she said my recipes looked good but thought she would still be hungry. I get that and how someone may feel that way. The thing is….whole food plant based food/recipes are nutrient dense and full of fiber so not only are you full but satiated.. Here’s a classic Minestrone recipe to try. You can use fresh or frozen veggies Recipe credit goes to THE SIMPLE VEGANISTA. Enjoy!
- 1 tablespoon olive oil or ¼ cup water for water saute
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 3 – 4 cloves garlic minced
- 1 zucchini cut into half moons
- ⅓ pound green beans about 1 ½ cup, cut into 1 inch pieces
- 1 can 14oz kidney beans, drained and rinsed1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can 28oz diced tomatoes, with juices
- 2 teaspoons Italian seasoning blend
- generous pinch of red pepper flakes
- 2 – 3 bay leaves
- 1 cup small pasta elbow, shells, mini penne, rotini
- 4 cups vegetable broth
- 2 – 4 cups water
- 2 handfuls fresh spinach
- mineral salt & pepper to taste
- To serve optional
- lemon juice of
- fresh parsley chopped
- Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
- Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
- Add spinach: Five minutes before soup is done, add the spinach and stir to mix.
- Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top.